Save I discovered hojicha truffles quite by accident, really—a friend brought a tin back from Tokyo and left it on my counter. That first bite was a revelation: deep chocolate meeting this toasty, almost smoky warmth that made my whole mouth feel comforted in a way regular chocolate never had. When she mentioned they were surprisingly simple to make, I became obsessed with recreating that exact moment of discovery in my own kitchen. These truffles are my love letter to that afternoon.
Last winter I made these for my book club, and somehow the conversation shifted entirely once people started eating them. Everyone went quiet in that way that only happens when something surprises your palate—suddenly we were all comparing the toasty notes to burnt caramel, to autumn leaves, to that specific scent of a tea ceremony. A simple dessert became the thing we remembered most about that night.
Ingredients
- Good-quality dark chocolate (200 g, 60–70% cacao), finely chopped: The foundation matters here—cheap chocolate tastes grainy no matter what you do to it, but good chocolate melts into something almost velvety.
- Heavy cream (120 ml): This is what carries the hojicha flavor, so don't skip the steeping step even though it feels slow.
- Hojicha tea leaves (10 g loose leaf): The star ingredient—roasted green tea with this toasty depth that regular matcha can't touch, and it steeps faster than you'd expect.
- Unsalted butter (20 g, room temperature): Room temperature is actually crucial here because cold butter won't incorporate smoothly into the warm ganache.
- Honey (1 tsp, optional): A whisper of sweetness that balances the earthiness, though truly optional if your chocolate is already sweet enough.
- Hojicha powder (3 tbsp for coating): This is the finishing touch that makes them look intentional and beautiful—worth seeking out rather than trying to grind yourself, which gets messy.
Instructions
- Prepare your chocolate stage:
- Chop your chocolate finely and place it in a heatproof bowl, somewhere it can sit undisturbed for a moment. Finely chopped chocolate melts more evenly, so take the extra minute to do this properly.
- Infuse the cream:
- Heat your cream until it's just starting to simmer—you'll see tiny bubbles forming at the edges, not a rolling boil. Pour it over the hojicha leaves, cover the pot, and let it steep for exactly 7 minutes; this is where all that toasted tea flavor develops.
- Strain carefully:
- Press gently on the tea leaves as you strain so you coax out every bit of flavor, then reheat the cream slightly if it's cooled. This step takes patience, but rushing it means weaker hojicha taste.
- Make your ganache:
- Pour the warm cream over your chocolate and resist the urge to stir immediately—let it sit for 2 minutes so the heat gently melts the chocolate. Then stir slowly and deliberately until everything is glossy and smooth.
- Add butter and honey:
- Stir in your room-temperature butter until it's completely incorporated and the ganache looks almost silky. The honey is optional, but it adds a subtle roundness if you taste-test and want more softness.
- Chill until scoopable:
- Cover with plastic wrap and refrigerate for at least 2 hours; you're aiming for the consistency of soft cookie dough, firm enough to hold a shape but still pliable. Overnight chilling also deepens the hojicha flavor.
- Roll into spheres:
- Using a small spoon or melon baller, scoop portions of about 15 grams each onto a piece of parchment, then roll gently between your palms to form smooth balls. Cold hands help, so dip your fingers in ice water between batches if they start to warm the ganache.
- Coat with hojicha powder:
- Pour your hojicha powder into a shallow bowl and gently roll each truffle until evenly coated, tapping off excess. The powder sticks better if the truffles are just barely still cool.
- Store and serve:
- Arrange on a parchment-lined tray and refrigerate in an airtight container for up to 5 days. Let them sit at room temperature for about 5 minutes before eating so the ganache center softens slightly and becomes almost melting on your tongue.
Save My grandmother used to say that the best desserts are the ones you can eat with your eyes closed and feel transported. These truffles do that—they're small enough to seem delicate, but substantial enough to feel intentional and satisfying. Every time I make them, I'm still chasing that afternoon on her counter.
Elevating Your Truffles
If 24 simple hojicha truffles feel too minimal for the occasion, consider dipping each one in tempered dark chocolate before the final hojicha powder coating—this adds a second layer of chocolate richness and makes them feel even more like petit fours. The technique seems fancy but it's mostly just patience: melt chocolate gently, let it cool to the right temperature, dip each truffle on a fork, tap off excess, and place on parchment to set. This extra step adds maybe 30 minutes to your total time but transforms them into something that looks like it came from a professional chocolaterie.
Flavor Variations Worth Trying
Once you've mastered the base recipe, the variations become almost endless because the hojicha-chocolate pairing is so versatile. I've experimented with milk chocolate for a sweeter, creamier center, white chocolate for something more delicate and subtle, and even dark chocolate with a hint of cardamom steeped into the cream. Each one tastes distinctly different but equally elegant, so pay attention to which version makes people pause at the table.
Serving and Pairing Suggestions
These truffles aren't meant to be eaten mindlessly—they're a moment, something you pause for. I serve them on a small plate with a cup of regular green tea, or sometimes with a tiny glass of sake if the evening feels that way. The beauty of hojicha is how it bridges sweet and savory, chocolate and tea, Western indulgence and Japanese restraint.
- Serve them at room temperature or just slightly chilled so the ganache center is soft and almost melting.
- Pair with green tea, sake, or even a light dessert wine for a complete sensory experience.
- Present them in small quantities on delicate plates or tucked into individual paper cups for a thoughtful finishing touch.
Save These truffles have become my answer to almost every occasion—a hostess gift that feels personal, a dessert course that surprises, a way of saying I was thinking about you in a language that tastes like toasted tea and dark chocolate. Make them once and you'll understand why.
Recipe FAQs
- → What makes hojicha different from other green teas?
Hojicha is roasted green tea that develops a distinctively nutty, caramel-like flavor with lower caffeine content than unroasted varieties. The roasting process gives it deep toasty notes that pair exceptionally well with dark chocolate's bitterness.
- → Can I make these truffles in advance?
These confections store beautifully in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor experience, let them sit at room temperature for about 15 minutes before serving.
- → What if I can't find hojicha powder?
You can grind whole hojicha tea leaves in a clean coffee grinder or spice mill until they reach a fine, dust-like consistency. Alternatively, matcha powder or cocoa powder can be used as coating substitutes, though the flavor profile will change.
- → Why does the ganache need to chill before rolling?
Chilling allows the ganache to firm to a workable consistency. Warm ganache would be too soft to hold its shape, while properly chilled mixture scoops cleanly and rolls into smooth, professional-looking spheres.
- → Can I substitute the heavy cream?
Coconut cream creates a dairy-free version with subtle tropical notes. The texture will be slightly firmer when chilled, so you may need to adjust rolling time. Flavor profile shifts toward the coconut's natural sweetness.