Matcha nama chocolate tastes luxurious and decadent, with a slight fudgey texture that turns silky smooth and melts in your mouth! They're matcha truffles made with only 4 ingredients that are perfect for gifting or as a treat for yourself!
If you've tried our regular nama chocolate recipe, you probably know why we are obsessed with nama chocolates! They'll make you feel spoil because of how luxurious they taste!
This matcha nama chocolate is a green tea version and inspired by Royce' chocolate as well. These matcha truffles are rich, decadent, and perfectly melts in your mouth with a slight fudgey chew! So addictive!
And if you're a matcha lover, we also recommend our matcha custard toast for quick a breakfast or an easy dessert. But if you want to impress a crowd, family, or friends, this matcha crème brûlée will do the trick!
What is nama chocolate?
"Nama" in Japanese means raw. It refers to the pureness and freshness of the ganache, as it is made with fresh cream and cacao.
Essentially, nama chocolate is a rich, chocolate ganache truffle that's cut into cute little cube/blocks and dusted with cocoa powder. It was popularized by Japan, and two companies in particular: Royce' and Meiji.
These incredibly additive matcha truffles are made with only 4 ingredients!
- White couverture chocolate - Aka high quality white chocolate that contains at least 31% and up to 39% cocoa butter. Using good quality chocolate is essential for the matcha nama chocolates to set properly. It also plays a huge part in flavor as well. So make sure to look up how much cocoa butter is in the white chocolate and avoid white chocolates with vegetable oil in the ingredient list!
- We used Valrhona's white couverture chocolate as they are one of our favorite brands and very trusty worthy! This one has 35% cocoa butter content.
- Heavy cream - Also known as heavy whipping cream. Heavy cream gives these matcha truffles their iconic richness, silkiness, and melt-in-your-mouth texture.
- Matcha - We highly recommend using at least culinary grade matcha for this nama chocolate recipe, along with all of our matcha desserts and baked recipes. It'll give the matcha nama chocolates a much green tea flavor and color without the unwanted astringency and bitterness.
- Unsalted butter (optional) - For additional richness, but if you prefer, you can omit the butter, just use an additional tablespoon of cream instead.
Use high quality white couverture chocolate
White couverture chocolate is high quality white chocolate that contains at least 31 percent and up to 39 percent cocoa butter. We want to especially emphasize that using high quality chocolate is very important for this matcha nama chocolate recipe.
Not only does the quality of the white chocolate affect the flavor, it also determines how well this matcha truffle sets and its texture. So make sure to use a white chocolate that labeled with at least 31 percent cocoa butter and no vegetable oil! We like to use Valrhona's white couverture chocolate as they are a very reputable brand and one of our favorites.
How to make matcha nama chocolate
Prepare the baking pan and double boiler:
1. Line a 9 by 5 pan with parchment paper and set aside until needed. You can use other size pans as well. Do note that the thickness of the matcha nama chocolate may be different.
📝 Note: We used our USA loaf pan for this recipe because it has straight edges, but feel free to use what you have. Also, if you're interested, check out our step by step photo tutorial of how to perfectly line a square pan for our classic nama chocolate. It'll give you an idea on how to line this 9 by 5 pan.
2. In a small pot or saucepan, heat about 1 inch of water to a simmer. This is to make a double boiler to melt the chocolate later.
📝 Note: A double boiler is created with a heatproof bowl or pot sits over a smaller pot of simmering water. Double boilers are great for heating up sauces, making ganache, and anything that more temperamental and are prone to breaking, like our white chocolate.
Make the matcha ganache:
3. Using a meshed sieve, sift the matcha powder into the heavy cream and mix with a milk frother until no more clumps of matcha is visible. We found this method to be the best for preventing those notorious matcha clumps.
🌟 Pro tip: If you don't have a milk frother, no worries! Use a whisk. Sift the matcha into a bowl, then add only half of the cream and mix until there's no more clumps. Add the remaining cream and mix well. You can also add the remaining cream in small amounts to further prevent clumping.
4. Combine the white couverture chocolate, matcha cream, and butter into a heatproof bowl that sits over the prepared pot of water. Gently mix until the everything is melted and homogenous.
🌟 Pro tip: Make sure to use a towel or oven mitts to hold on the the bowl, as it may get hot and to prevent steam burn!
Chill, cut and garnish the matcha truffles:
5. Once the matcha nama mixture is homogenous, remove it from the pot. Make sure to wipe off any condensation under the bowl and pour the mixture into the prepared pan lined with parchment.
6. Give the pan a couple of shakes to level out the surface and a couple of firm taps on your work surface to pop large bubbles.
7. Place the matcha nama chocolate into the fridge to chill for at least 2 to 3 hours, or until firm. You can also chill the matcha truffles overnight. Just make sure to cover it once it's completely cooled.
8. When the matcha nama is firm, remove it from the fridge and out of the pan. Peel the parchment from the sides of the nama chocolate, then cut it into 21 even pieces, about 3 centimeter by 3 centimeter. We cut ours into 3 rows of 7.
🌟 Pro tip: With every cut, wipe your knife with a clean towel or paper towels to prevent any chocolate build up. This will give your matcha nama chocolates the cleanest cuts and presentations.
9. Dust the matcha nama chocolate with some matcha and enjoy!
- Use good quality ingredients. Because this matcha nama chocolate only requires 4 ingredients, it is essential good quality ones are used. This is because there will be no extra flavorings to mask mediocre flavors.
- Chill the matcha truffles as needed. At any time when the matcha nama chocolate becomes too soft to handle, refrigerate it until it becomes firm again. White chocolate is especially susceptible to melting since they have a lower melting point.
- Mix the matcha with the heavy cream. It might seem like an unnecessary step, but we found premixing the match with the heavy cream is the best solution to avoid having matcha clumps.
- Clean your knife between each cut. This will ensure that your matcha nama chocolate looks clean and sharp.
Best way to enjoy matcha nama chocolate
These matcha nama chocolates are best when they warm up at room temperature for about 5 minutes, depending on how warm your environment is. Once they've warm up a little, they'll have a slightly chewy, fudgey texture and melts in your mouth with a rich, silky smooth, but well balanced intensity.
Cold, chilled matcha nama chocolate straight from the fridge is still very enjoyable as well! It will be a firmer at first, but will melt in your mouth as you enjoy it.
These homemade matcha truffles are best stored in airtight container and in the fridge for up to 1 week. You can also freeze them for up to 1 month. We do recommend that you store them in a single layer and don't dust them with matcha powder until ready to enjoy.
The frozen matcha nama chocolates can be defrosted at room temperature for 10 to 15 minutes.
Matcha is powdered green tea leaves often used for ceremonial purposes.
We recommend using at least a culinary grade matcha or universal grade for making the matcha truffles. If your budget allows, ceremonial grade matcha will give you the most vibrant green and delicate flavors.
Yes. We highly recommend using high quality chocolate (white couverture chocolates) for both better flavor and so that the matcha truffle sets properly.
Matcha nama chocolate is like a luxurious matcha truffle. It's decadent, rich, and silky smooth with the perfect amount of green tea flavor and slightly floral aroma.
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Matcha Nama Chocolate
- Prepare the baking pan and double boiler:Line a 9 by 5 pan with parchment paper and set aside. Also, heat about an inch of water in a saucepan or pot while preparing the rest of the ingredients.
- Make the matcha ganache:Sift the matcha powder into the heavy cream and mix with a milk frother until no more lumps of matcha is visible.*You can also use a whisk to mix instead, but use only half of the heavy cream to mix initially. After the matcha is no longer clumpy, add the remaining cream and mix evenly.*
- In a heatproof bowl, add the white chocolate, matcha cream, and butter. Place the bowl over the prepared saucepan/pot of simmering water and gently mix until everything is melted and homogenous.*Make sure to use a kitchen mitten or towels to hold the bowl, as it will get hot while heating and steam will escape from the sides! Also, make sure the heatproof bowl is large enough to sit on the pot of simmering water. This is the double boiler. *
- Chill the nama chocolate:Once the chocolate and cream is melted and well mixed, pour the matcha nama mixture into the prepared pan lined with parchment paper. Give the pan a couple of jiggles to help even out surface. Then, firmly tap the pan on the countertop to pop large bubbles.
- Place the pan into the fridge to chill for at least 2 to 3 hours, or until the matcha nama chocolate is firm. You can also chill it overnight, but make sure to cover it once the chocolate is completely cooled.
- Cut, garnish, and serve:When the chocolate is chilled and firm, remove it from the fridge and out of the pan. Peel the parchment from the sides of the matcha nama chocolate and cut the nama chocolate into 21 equal pieces, each about 3 by 3 centimeters.*Feel free to cut the chocolate to your preferred size and shape as well!*
- Dust the matcha nama chocolate with some matcha and enjoy!
- White couverture chocolate - Aka good quality white chocolate with 31 to 39% cocoa butter. It is very important you use couverture chocolate to make this matcha nama chocolate recipe, because otherwise the chocolate will not set properly.
- Matcha - We highly suggest using at least culinary grade matcha or universal grade for the best flavor, since there's only 4 total ingredients. If you don't mind the price tag, ceremonial matcha would be great for dusting the nama chocolate for the best flavor and color.
- Pan size - Feel free to use any pan to store these nama chocolates in. However, if you want to replicate the same thickness of matcha nama chocolate, we recommend using a 9 by 5 inch loaf pan.