Save Last winter, while browsing a specialty tea shop on a rainy afternoon, I spotted a tin of hojicha powder and became instantly curious about this roasted green tea. The shopkeeper mentioned it pairs beautifully with chocolate, and something about that combination sparked an idea. That evening, I experimented with infusing cream and dark chocolate together, rolling the results in that toasty powder, and discovered something magical—a truffle that tastes like autumn in your mouth, with layers of bittersweet chocolate and subtle roasted tea notes.
I made these for a dinner party and watched my guests pause mid-conversation to appreciate the flavor, which is always the best compliment. Someone asked if I'd bought them from a patisserie, and honestly, that made the whole afternoon of rolling and dusting worth it.
Ingredients
- Good-quality dark chocolate (60–70% cacao), finely chopped: This is where the truffle's soul lives—don't skimp here, as cheaper chocolate will taste waxy and thin rather than luxurious.
- Heavy cream: The emulsifier that makes ganache silky; room temperature cream incorporates more smoothly than cold.
- Hojicha tea leaves (roasted green tea): This is the star ingredient that gives the truffles their distinctive toasted, slightly nutty character.
- Unsalted butter, room temperature: Adds richness and helps the ganache set to a perfectly rollable consistency.
- Honey (optional): A teaspoon balances the earthiness of hojicha without making the truffles taste sweet.
- Hojicha powder: Ground even finer than the leaves, this creates the silky coating that catches light beautifully.
Instructions
- Chop and set:
- Get your dark chocolate into small, evenly sized pieces so it melts at the same rate. Place it in a heatproof bowl and let it sit—this waiting period matters more than you'd think.
- Infuse the cream:
- Bring the cream to a gentle simmer, watching for that moment when tiny bubbles form at the edges. Pour it over the hojicha leaves and cover—the steam will coax out every bit of that toasted flavor.
- Strain with intention:
- Use a fine-mesh sieve and don't rush this step; press the leaves gently to extract the deepest flavor without grinding them into the cream. If the cream has cooled, warm it briefly so it melts the chocolate smoothly.
- Build the ganache:
- Pour the infused cream over your chocolate and wait exactly two minutes before stirring—this pause lets the heat do the work, making your stirring effortless and your ganache glossy rather than grainy.
- Add richness:
- Stir in the butter and honey until the mixture looks like liquid silk, then cover and refrigerate. This is the hardest part: resisting the urge to check on it constantly.
- Roll with confidence:
- When the ganache is firm enough to hold a shape but not rock-hard, use a small spoon or melon baller to scoop portions about the size of a hazelnut. Roll them quickly between warm palms—the heat helps them stay round.
- Coat with finesse:
- Spread hojicha powder in a shallow bowl and gently roll each truffle until evenly dusted. A soft touch creates an elegant finish; aggressive rolling makes them look rustic.
- Finish and store:
- Arrange on parchment and refrigerate in an airtight container. Bring them to room temperature for about five minutes before serving so the chocolate softens and the flavors bloom.
Save What started as curiosity in a tea shop has become my signature gift, something I make whenever I want to express that I've thought of someone. There's something about the act of rolling and dusting that feels meditative, turning simple ingredients into something that tastes like you spent all day on it.
The Science of Hojicha
Hojicha is green tea that's been roasted at high temperatures, which mellows the grassy notes and introduces warm, almost coffee-like undertones. This process makes it milder and less astringent than regular matcha, so it integrates beautifully into chocolate without fighting for attention. The roasting also deepens the color, giving your truffles a gorgeous speckled appearance that looks far more sophisticated than solid chocolate.
Variations Worth Exploring
Once you master the basic formula, the possibilities expand in interesting directions. I've made versions with milk chocolate for friends who prefer sweeter flavors, and with white chocolate when I wanted to showcase the hojicha flavor more boldly. Some nights I dip the rolled ganache in tempered dark chocolate before the final powder coating, creating an extra layer of texture and visual drama that makes them look like they came from a real chocolaterie.
Pairing and Presentation
These truffles shine alongside green tea or sake, and they're equally at home after a light dinner or with coffee on a quiet morning. The roasted tea flavor pairs unexpectedly well with aged spirits and herbal infusions, making them versatile enough for casual gatherings or formal occasions. Arrange them on parchment in a simple box, or pile them into small ceramic bowls for a more relaxed presentation.
- Let them rest at room temperature for five minutes before eating so the chocolate achieves that perfect soft snap rather than being cold and brittle.
- Make extra batches and freeze them for up to two weeks; they thaw quickly and taste just as good, which is a small miracle worth knowing.
- Dust them fresh just before serving if you're making them ahead, as the powder can absorb moisture and lose its appeal.
Save Making these truffles has taught me that the most impressive desserts often come from simple techniques executed with patience and good ingredients. Each batch feels like a small act of care, whether you're making them for yourself or someone you want to delight.
Recipe FAQ
- → What is hojicha?
Hojicha is a Japanese green tea that has been roasted over charcoal, giving it a distinctive reddish-brown color and a nutty, caramel-like flavor with lower caffeine content than other green teas. The roasting process reduces bitterness, making it ideal for pairing with chocolate.
- → Can I use other tea varieties?
While hojicha's roasted flavor profile complements dark chocolate beautifully, you can experiment with matcha for a grassier note, Earl Grey for bergamot citrus notes, or chai spices for a warming variation. Adjust steeping times accordingly for each tea type.
- → Why must the ganache chill before rolling?
Refrigerating allows the ganache to firm to a workable consistency. If too warm, the mixture will stick to your hands and lose shape; if too cold, it may crack. The ideal texture allows clean rolling into smooth spheres that hold their form during coating.
- → How do I make my own hojicha powder?
If you cannot find hojicha powder, grind loose-leaf hojicha in a clean coffee grinder or spice mill until it reaches a fine, dust-like consistency. Sift before use to remove larger pieces that could create an uneven coating on the truffles.
- → What's the best way to store these truffles?
Keep truffles in an airtight container in the refrigerator for up to 5 days. The cold prevents the ganache from softening and the butter from melting. For the best texture and flavor experience, let them sit at room temperature for 15-20 minutes before serving.
- → Can I freeze these truffles?
Yes, place rolled but uncoated truffles on a baking sheet and freeze until firm, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before rolling in hojicha powder and serving.