Matcha Ganache: A Soft Cream to Spread

Is your cake cold and missing a soft layer you can spread? This matcha ganache combines 6.3 oz (180 g) white chocolate, 1/4 cup (60 ml) cream, and about 3 tsp (6 g) matcha; it fills cakes in our matcha dessert collection. After 12 minutes of work and heating, plus 30 minutes of cooling, you'll have about 8.5 oz (240 g) filling.

• Prep 10 minutes
• Heat 2 minutes
• Cool 30 minutes
• Total 42 minutes
• Yield 1 bowl of about 8.5 oz (240 g)
• Equipment scale, small saucepan, two heatproof bowls, fine sieve, and flexible spatula

White chocolate gives the ganache its hold as it cools; sift the matcha to keep the cream smooth. Kura-ge sells Essence for cooking.

Ingredients for matcha ganache

• 6.3 oz (180 g) white baking chocolate
• 1/4 cup (60 ml) heavy cream
• About 3 tsp (6 g) matcha

Make the matcha ganache

1. Chop the 6.3 oz (180 g) white chocolate into a heatproof bowl.
2. Sift about 3 tsp (6 g) matcha into a second small bowl.
3. Heat the 1/4 cup (60 ml) cream in the saucepan for about 2 minutes, until it just begins to simmer.
4. Pour a small spoonful of hot cream over the matcha.
5. Mix this base until no green clumps remain.
6. Pour the remaining hot cream over the white chocolate.
7. Wait 1 minute for the chocolate to soften.
8. Stir from the center toward the edges until the cream is smooth.
9. Add the matcha base to the chocolate cream.
10. Mix until the color is even.
11. Cool for 30 minutes at room temperature, until a spatula trail remains soft.
12. Spread the ganache over a completely cooled dessert.

Pour the hot cream over finely chopped chocolate instead of leaving the chocolate on the heat for a long time. The cream's warmth is enough to melt it; too much heat can make the ganache greasy. If pieces remain, briefly set the bowl over a warm water bath, then stir again with the spatula.

Which matcha goes into white chocolate ganache?

We mix our Matcha Essence for baking into the warm cream for this ganache: about 3 tsp (6 g) remains noticeable in the small amount of white chocolate. A matcha reserved for drinking with water alone wouldn't offer the same interest here. Taste before spreading, since sweetness varies with the chocolate you choose.

When is the ganache ready to spread?

The spatula trail should stay visible but soft. When warmer, the ganache flows like a glaze; when colder, it firms up and needs a few minutes at room temperature. Make the dessert to be filled first so the cream and its base are ready together.

This ganache is spread, not rolled like a truffle.

Our tip. Reserve a spoonful of hot cream to smooth the matcha first. The powder will mix more evenly with the melted chocolate.

Allergens. Milk. White chocolate may also contain soy; check its ingredients.