Blueberry Matcha Truffles


Blueberry Matcha Truffles

  • 25g of Dark Chocolate Matcha Blueberry Truffle (see sub-recipe)
  • 3-5g of Blueberry Coating (see sub-recipe)

Dark Chocolate Matcha Blueberry Truffle

  • 472g of heavy cream
  • 1020g of 70% dark chocolate, chopped
  • 18g of organic vanilla extract
  • 200g of organic dried sweetened blueberries, chopped
  • 20g of green tea matcha powder
  • Blueberry Coating (see sub-recipe)

Blueberry Coating

  • 58g of freeze-dried blueberry powder
  • 25g of organic cane sugar


Dark Chocolate Matcha Blueberry Truffle

  1. Heat the heavy cream in a small saucepan over medium heat until hot and starting to bubble but not fully boiling (a “shiver”). Remove cream from heat.
  2. Add the chopped chocolate, matcha powder, and vanilla extract and stir with a wooden spoon until ganache mixture is completely smooth.
  3. Mix in dried blueberries and cool mixture in the fridge (uncovered) until cool enough to work with but still soft enough to roll relatively easily.
  4. Measure out ganache mixture (25 grams) in a tablespoon-sized ice cream scoop (#60).
  5. Form truffle with hands into round/spherical shape.
  6. Place on parchment-covered sheet pan.
  7. If mixture gets too warm, return to fridge.
  8. Roll truffles in Blueberry Coating until completely covered, making sure to use gloved hands or tongs.

serving size: 1 30-gram truffle.

Hold time/shelf life: 3 months.

Blueberry Coating

  1. Whisk blueberry powder and sugar together until blended.

About This Recipe

Dark chocolate truffles studded with dried blueberries, flavored with matcha and rolled in a sugared, bright blueberry powder.

Subscribe for Updates

Stay ahead of the curve! Subscribe to receive USHBC industry updates and the latest trends, from new product releases to new blueberry offerings on restaurant menus.