This Matcha Ganache is a vibrant and luxurious blend of creamy white chocolate and the earthy, slightly bitter notes of matcha green tea.

Perfect for filling chocolates, layering in cakes, or as a topping for pastries, this ganache pairs sweetness with an elegant green tea flavor. The recipe focuses on the purity of the matcha and the creamy consistency of white chocolate.

What you will need:

Ingredient	Measure
White Chocolate	200g
Heavy Cream	50g
Matcha Powder	40g
Corn Starch	5g
Water	10g

Time Required

Preparation time – 10 minutes
Cooking time – 10 minutes
Chilling time – 2 hours (Minimum)

Nutrition Profile / 100g

Calories ~460 kcal
Protein ~5.5 g
Fat ~29.5 g
Sugars ~40.0 g
Fiber ~1.0 g

Equipments:

• Digital Scale
• Heatproof bowl
• Medium saucepan
• Emulsion Blender or Whisk
• Rubber spatula
• Fine mesh sieve (for matcha)
• Airtight container (for storage)

Instructions:

Prepare the Ingredients

• Chop the white chocolate into small pieces and place it in a heatproof bowl.
• Sift the matcha powder using a fine mesh sieve to remove any clumps.
• Dissolve the matcha into the corn starch and water and heat it to prepare a paste.

Heat the Liquid Mixture

• In a medium saucepan, combine the cream, water, and sifted matcha powder.
• Heat over medium-low heat, whisking constantly, until the mixture is smooth and reaches a gentle simmer.
• Avoid boiling to prevent scorching.

Melt the Chocolate

• Pour the hot cream over the chopped white chocolate in the heatproof bowl.
• Let it sit for 1-2 minutes to allow the chocolate to melt.

Combine and Set

• Using a whisk or emulsion blender in circular motions until fully emulsified and smooth.
• Add the matcha paste and mix again till smooth.
• Transfer the ganache to an airtight container or cover the bowl with plastic wrap touching the surface to prevent a skin from forming.
• Let it cool at room temperature, then refrigerate for at least 2 hours to set fully.
• Once cool, whisk it gentle to get a creamier texture or whip it more for a lighter, fluffier version.

Applications

Pipe the ganache into chocolates, macarons, or cream puffs. Whip the ganache once set for a fluffy texture, ideal for cakes or cupcakes.

My Tips:

• Matcha Quality: Use high-quality ceremonial-grade matcha for the most vibrant color and refined flavor.
• If using couverture chocolate, let the ganache cool at room temperature before refrigeration. For compound chocolate, you do not need to follow this.
• Temperature Control: Do not let the cream mixture boil, as it can degrade the matcha’s delicate flavor and color.
• Blending Tip: For an extra-smooth texture, use an immersion blender to emulsify the ganache.
• Add a few drops of yuzu or lemon extract to brighten the flavor profile.
• If available, use a microwave oven to melt the chocolate. It is more efficient.

Troubleshooting Guide:

Problem	Cause	Solution
Ganache is grainy	Chocolate not melted properly	Gently reheat over a bain-marie and stir.
Mixture is too runny	Cream-to-chocolate ratio too high	Add more melted white chocolate.
Ganache split or oily	Overheating of cream	Stir in 10 g of cold cream gradually.
Too thick when set	Chocolate content too high	Add a splash of warm cream to loosen.

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