Save My friend brought a box of hojicha truffles back from Tokyo, and I remember the moment I bit into one—that subtle roasted tea flavor melting into dark chocolate, so delicate it almost felt like eating silk. I couldn't stop thinking about them, so I decided to reverse-engineer the recipe in my own kitchen. The first batch wasn't perfect, but somewhere between the steeping and the rolling, I discovered this magical balance where bitter and sweet meet in complete harmony.
I made these for my book club once, and watching everyone pause mid-conversation to savor one was honestly worth all the effort. Someone asked if I'd bought them from a specialty shop, and I got to smile and say I'd made them that morning. That moment made me realize these aren't just truffles—they're edible proof that you care enough to do something properly.
Ingredients
- Good-quality dark chocolate (60–70% cacao), 200 g finely chopped: Don't skip the quality here; cheap chocolate will taste thin and waxy instead of rich and silky, and the whole point is letting that chocolate shine alongside the hojicha.
- Heavy cream, 120 ml: Use the full-fat kind—it emulsifies beautifully with the chocolate and creates that perfect creamy center.
- Hojicha tea leaves, 10 g loose leaf: This is the soul of the recipe; hojicha's deep roasted character is what makes these truffles feel special and different from regular chocolate ganache.
- Unsalted butter, 20 g at room temperature: Cold butter won't incorporate smoothly, so let it sit on the counter while you're doing other steps.
- Honey, 1 tsp (optional): I skip this most of the time because I like the slight bitterness, but add it if you prefer a rounder sweetness.
- Hojicha powder, 3 tbsp for dusting: This is your final flourish, so use the finest powder you can find—it should coat like a whisper, not a blanket.
Instructions
- Prep your chocolate:
- Chop your dark chocolate into small, even pieces and place them in a heatproof bowl where they'll have room to melt gently. Small pieces melt more evenly than big chunks, and you'll have fewer lumps to worry about later.
- Infuse the cream:
- Heat your cream slowly until it just barely starts to steam and bubble at the edges—you want it hot enough to steep the tea leaves properly, but not scalding. Pour it over the hojicha leaves, cover the pot, and let it sit for exactly 7 minutes so the tea can release all its roasted flavor without getting bitter.
- Strain with intention:
- Pour the cream through a fine-mesh sieve, and here's the part that matters: gently press the tea leaves against the sieve with the back of a spoon to squeeze out every drop of that golden liquid. Reheat it slightly if it's cooled too much—you want it warm when it hits the chocolate.
- Combine into ganache:
- Pour the warm hojicha cream over your chocolate and let it sit untouched for 2 minutes; this gives the heat time to start softening the chocolate gently. Then stir slowly and deliberately until everything is smooth and glossy, working from the center outward.
- Add the finishing touches:
- Stir in your room-temperature butter in small pieces, then the honey if you're using it, stirring until the ganache looks silky and holds together. Cover the bowl and let it chill in the fridge for at least 2 hours until it's firm enough to scoop without being so hard it cracks.
- Shape with warmth:
- Use a small spoon or melon baller to portion out roughly 15 g of ganache each, then roll them between your palms using gentle pressure—the warmth of your hands will smooth out any bumps. If the ganache gets too soft, pop it back in the fridge for 15 minutes.
- Dust and finish:
- Pour your hojicha powder into a shallow bowl and roll each truffle gently until it's evenly coated, tapping off any excess. Arrange them on parchment paper and store in an airtight container in the fridge for up to 5 days, bringing them to room temperature for 10 minutes before serving so they're at their creamiest.
Save There's something quietly beautiful about the moment when you bite into one of these and that roasted tea flavor blooms across your palate, softened by chocolate and butter. It's the kind of dessert that makes you want to slow down and actually taste it, rather than just consume it.
When to Make These
Hojicha truffles are perfect for fall and winter entertaining because they feel seasonal without being pumpkin-spice obvious, and they're elegant enough for a holiday gift box or a dinner party finale. I make them in small batches so they stay fresh, and there's something nice about knowing exactly how many days they've been sitting in my fridge. They're also great for when you want to impress someone with minimal fuss—most people assume you spent the whole day cooking.
Flavor Variations Worth Trying
Once you've made the basic version, you can start experimenting in fun directions without changing the core technique. Milk chocolate instead of dark chocolate gives you something sweeter and creamier, while white chocolate becomes this creamy, almost floral canvas that lets the hojicha really show off. I've also added a tiny pinch of sea salt to the ganache before chilling, and it made the chocolate taste deeper and more complex somehow.
Beyond Just Dusting
The hojicha powder dusting is the traditional way, and it's beautiful and simple, but once you're comfortable with the recipe, there are other ways to finish them that feel special. Tempering dark chocolate to create a thin shell before dusting makes them feel like you're really showing off, and the combination of chocolate shell plus hojicha powder plus ganache becomes this incredible texture experience. You can also mix a bit of hojicha powder into melted white chocolate as a thinner dipping coating, which gives you something visually different and equally delicious.
- If you're dipping in tempered chocolate, work quickly and let each truffle set on parchment before dusting with the powder.
- For a more textured finish, mix hojicha powder with a tiny bit of powdered sugar to make it adhere better to dipped truffles.
- Store them somewhere cool and away from light so the hojicha powder doesn't fade and the chocolate doesn't develop a dull bloom.
Save These truffles remind me that the best desserts often come from following something small and specific until you understand it completely. Make them once and you'll understand why they're worth making again.
Kitchen Guide
- → What makes hojicha different from regular green tea?
Hojicha is roasted green tea that develops deep nutty, caramel notes unlike the grassy flavor of standard green tea. The roasting process lowers caffeine content while creating a warm, toasty profile that pairs exceptionally well with chocolate's richness.
- → Can I use matcha powder instead of hojicha?
While possible, matcha will create a much more bitter, grassy flavor profile. The roasted character of hojicha provides caramel notes that balance dark chocolate beautifully, whereas matcha's fresh vegetal taste competes with the chocolate's depth.
- → How do I achieve perfectly round truffles?
Chill your ganache thoroughly until firm but not rock-hard. Use a small spoon or melon baller to portion, then quickly roll between palms dusted with a tiny amount of hojicha powder. Work quickly and keep hands cool—the warmth from your hands can melt the ganache.
- → What's the best way to store these?
Keep truffles in an airtight container in the refrigerator for up to 5 days. The powdered coating may absorb moisture over time, so consume within 3-4 days for optimal texture. Let them sit at room temperature for 15 minutes before serving to achieve the ideal creamy consistency.
- → Can I make these dairy-free?
Substitute coconut cream for heavy cream, though this will introduce subtle coconut notes. Use high-quality dairy-free chocolate and coconut oil or vegan butter instead of regular butter. The texture may be slightly softer, so extend chilling time accordingly.
- → Why strain the cream after steeping?
Straining removes tea leaves that would create gritty texture in the smooth ganache. Pressing firmly on the leaves extracts maximum hojicha flavor while ensuring the final filling remains perfectly creamy and luxurious.