These truffles are made with soy milk instead of heavy cream—healthier and budget-friendly!
Even with soy milk, they turn out smooth and rich in flavor.
30 minutes
Yume
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3.2 oz white chocolate
- 1.5 tbsp soy milk
- 2 tsp matcha powder
- 1 tsp powdered sugar (for coating)
- 1 tsp matcha powder (for coating)
INSTRUCTIONS
- 1
Melt the base:
Place soy milk and chopped white chocolate in a microwave-safe bowl.
Microwave at 600W for 40–50 seconds.
Sift in 2 tsp. matcha powder and mix well.
If the chocolate hasn’t fully melted, microwave again for 20 seconds and stir until smooth. Let cool at room temperature until firm.
- 2
Shape & coat:
Divide the mixture into 10 portions and roll into balls.
Coat half with matcha powder and the other half with powdered sugar.
RecipeID
783
Tips & Notes
・If the chocolate doesn’t melt completely, microwave for an additional 10 seconds and stir. Residual heat will help it melt.
・If the mixture separates, use a small whisk instead of a plastic scraper to help bring it back together.
・For easy shaping, wear disposable gloves and roll gently between your palms.
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Japanese dietitian, recipe developer, and former childcare facility cooking staff. Started my journey in recipe development as a high school student. I specialize in simple home-style meals, gluten-free/healthy treats, and sweets with a Japanese twist.