Hojicha Chocolate Truffles (Print)

Silky dark chocolate centers infused with roasted Japanese green tea, hand-rolled and finished with aromatic hojicha powder for an elegant after-dinner indulgence.

# Components:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cacao), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp hojicha tea leaves (roasted green tea)
04 - 1.4 oz unsalted butter, room temperature
05 - 1 tsp honey (optional, for subtle sweetness)

→ Coating

06 - 3 tbsp hojicha powder (finely ground roasted green tea)

# Directions:

01 - Place the finely chopped chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, bring the cream just to a simmer over medium heat. Remove from heat, add hojicha tea leaves, cover, and let steep for 7 minutes.
03 - Strain the cream through a fine-mesh sieve into a clean saucepan, pressing on the tea leaves to extract maximum flavor. Reheat if needed until just warm.
04 - Pour the infused cream over the chopped chocolate. Let sit for 2 minutes, then gently stir until smooth and fully melted.
05 - Add the butter and honey if using, stirring until glossy and well incorporated.
06 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
07 - Using a small spoon or melon baller, scoop out portions of ganache (about 0.5 oz each) and roll into balls between your palms.
08 - Place the hojicha powder in a shallow bowl. Roll each truffle in the powder to coat evenly.
09 - Arrange on a parchment-lined tray. Store truffles in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for optimal texture.

# Expert Advice:

01 -
  • They look impossibly fancy but come together in less than an hour of actual work time.
  • The hojicha gives you this sophisticated roasted tea flavor that feels unexpectedly grown-up without being pretentious.
  • Making these feels like a small ritual—something meditative that turns your kitchen into a Japanese tea house for an afternoon.
02 -
  • The hojicha must steep for the full 7 minutes or it tastes weak and one-dimensional—rushed tea is barely worth the effort.
  • Your ganache needs to be completely cool and firm before rolling, or the truffles will be shapeless messes and the hojicha powder won't coat properly.
  • Room temperature butter is non-negotiable because cold butter creates little flecks in your ganache instead of incorporating smoothly into a creamy texture.
03 -
  • If you can't find hojicha powder, you can grind loose hojicha tea leaves in a spice grinder or food processor, but it won't be as fine and powdery—sift it afterward to remove any larger pieces.
  • Keep your truffles in the coldest part of your refrigerator in an airtight container because they soften quickly at room temperature and can pick up other flavors.
  • Make these ahead: the flavor actually deepens after a day or two in the fridge, so there's no rush to serve them immediately.
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