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Matcha Ganache

Ganache can be a lot of different consistencies and flavors, but this matcha ganache is the perfect filling for any dessert.

It’s silky-smooth, decadent, and absolutely delicious. And the best part is that it’s made with only 3 ingredients!! It doesn’t get much easier than that.

image of matcha ganache being piped on to a matcha macaron shells

I used this recipe to fill my matcha macarons, but it would work great in cupcakes or cakes too!

If you want to use matcha ganache to make drips on a cake, check out my matcha drip cake recipe. It uses a different ratio of white chocolate and heavy cream to make perfect matcha drips.

How to Make This Matcha Ganache Filling

This matcha ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to 2 weeks in advance. I usually make it the night before.

After heating up the cream and pouring it over the white chocolate, let the mixture sit for a couple minutes.

Then mix it together with either an immersion blender or a spoon. Once the mixture has come together and is smooth, mix in 9g or 1 Tbsp of matcha powder and stir until combined.

Press a piece of plastic wrap flush against the ganache to prevent a skin from forming and place the bowl in the fridge to chill.

image of matcha white chocolate ganache macaron filling that's been made and is ready to be chilled in the fridge to set.

Chill for 2 hours, or until the ganache feels firmer.

When you’re ready to use this ganache, place it in a piping bag fit with a large round piping tip.

It should be thick enough to scoop into the piping bag and hold its shape.

image of matcha ganache that's been chilled and is ready to be used

If the ganache feels too firm, heat it in the microwave in 10 second intervals, stirring between until it’s a pipe-able consistency.

Use this matcha ganache to fill macarons, cupcakes, or cakes!

image of matcha macaron that's been cut open to show it's full shells and matcha ganache filling

Matcha White Chocolate Ganache – Substitutions and Swaps

Heavy Cream – Use heavy cream or heavy whipping cream, not milk or half and half. You need a high fat percentage to allow the ganache to come together and have a smooth texture.

To make dairy-free white chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

White Chocolate – Use any type of good quality white chocolate. This includes white chocolate bars, couverture, or chunks.

You can use white chocolate chips if needed but be sure to use a brand like Ghirardelli or Guittard.

image of white chocolate chips in a bowl

Matcha Powder – You can buy matcha at most grocery stores in either the tea and coffee section, or the international section.

I get mine from Whole Foods, but you can also order matcha powder on amazon.

image of matcha powder in a bag

Tips for Making the Best Matcha Ganache

  • Make this matcha ganache in advance to give it time to set. It needs about 2 hours to set.
  • Measure the ingredients with a kitchen scale. You really need to be precise with this recipe.
  • Use good quality white chocolate. It will make the ganache taste better and give it the best possible consistency.
  • If you notice bits of unmelted white chocolate in the ganache once it’s combined, heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
  • If possible, use an immersion blender to make sure your ganache turns out silky smooth!
  • To make dairy-free matcha ganache, use coconut cream in place of the heavy cream in this recipe.
  • If you want to fill macarons with chocolate ganache, use my chocolate ganache macaron filling.
image of white chocolate ganache being mixed with in immersion blender to make it silky smooth

Making This Matcha Ganache Filling in Advance & Storage Tip

  • Macarons filled with this ganache should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.
  • Freeze macarons with this filling for up to a month in an airtight container.
  • Refrigerate desserts filled with this ganache for up to 5 days in an airtight container.
  • Make this ganache ahead of time too or save any leftover ganache! Store in an airtight container in the fridge for up to 2 weeks.
This matcha ganache is silky-smooth, rich, & absolutely delicious. It's great for filling any dessert, including macarons, cakes, and more!

Let Me Know What You Think!

If you try this matcha ganache filling, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

image of matcha macarons stacked and filled with matcha white chocolate ganache

Other Recipes You Might Like:

Yield: 1.5 cups

Matcha Ganache

image of matcha ganache being piped on to a matcha macaron shells

This matcha ganache filling is silky-smooth, rich, and absolutely delicious. It's great for filling any type of dessert, including macarons, cupcakes, and cakes!

Prep Time 5 minutes
Cook Time 1 minute
Additional Time 2 hours
Total Time 2 hours 6 minutes

Ingredients

Matcha Ganache Filling

  • 170g white chocolate chips or finely chopped white chocolate (1 cup)
  • 105g heavy cream (1/3 cup + 2 Tbsp)
  • 9g matcha powder (1 Tbsp)

Equipment

Instructions

Matcha White Chocolate Ganache

  1. The matcha white chocolate ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.
  2. Place 170g of white chocolate in a medium-sized bowl and set aside.
  3. Pour 105g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
  4. Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
  5. Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Mix in 9g or 1 Tbsp of matcha powder and stir until combined.
  6. Press a piece of plastic wrap flush against the ganache to prevent a skin from forming and place the bowl in the fridge to chill for 2 hours, or until the ganache has set.
  7. When you're ready to use this ganache, place it in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape. If the ganache feels too firm, heat it in the microwave in 10 second intervals, stirring between until it's a pipe-able consistency.
  8. Use this matcha ganache to fill macarons, cupcakes, or cakes! One batch makes about 1.5 cups of filling, and this recipe can be doubled or tripled if needed, but it may take longer to set. One batch is enough to fill 18 standard-sized macarons or a dozen cupcakes. A double batch should be enough to fill an 8-inch layer cake with 3 layers.

Notes

Recipe Yield:

This recipe makes enough ganache to fill about 18 macarons. You can double or triple this recipe if needed, but it will need more time to set.

For reference, I usually pipe my macarons with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Matcha Ganache

  • Make this matcha ganache in advance to give it time to set. It needs about 2 hours to set.
  • Measure your ingredients with a kitchen scale. You really need to be precise with this recipe.
  • Use good quality white chocolate. It will make the ganache taste better and give it the best possible consistency.
  • Use heavy cream or heavy whipping cream, not milk or half and half. You need a high fat percentage to allow the ganache to come together and have a smooth texture.
  • If possible, use an immersion blender to make sure your ganache turns out silky smooth!
  • If you notice bits of unmelted white chocolate in the ganache once it's combined, heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
  • Once you've filled a dessert with this ganache, pop it in the fridge to help the ganache set.
  • To make dairy-free white chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

Making This Matcha Ganache in Advance & Storage Tips

  • Macarons filled with this ganache should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.
  • Freeze macarons with this filling for up to a month in an airtight container.
  • Refrigerate desserts filled with this ganache for up to 5 days in an airtight container.
  • Make this ganache ahead of time too or save any leftover ganache! Store in an airtight container in the fridge for up to 2 weeks.

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 96Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 14mgCarbohydrates 9gFiber 0gSugar 9gProtein 1g

Kevin

Saturday 13th of July 2024

Will this ganache be ok for piping into moulded chocolate shells for truffles?

Chelsweets

Saturday 13th of July 2024

Hi Kevin,

It should work great as a filling for truffles. Hope that helps, happy baking!

Kelvin

Thursday 4th of April 2024

Hi this looks delicious! Would it be stiff enough to pipe decorations on a cake?

Chelsweets

Sunday 7th of April 2024

Hi Kelvin,

Great question! Once the ganache is chilled and has set, it is stiff enough to pipe decoration on a cake. Hope that helps, happy baking!

Shari

Saturday 16th of March 2024

Hello. Can I pipe this ganache as a filling for a cookie and bake it?

Chelsweets

Sunday 17th of March 2024

Hi Shari,

I haven't tested that out, but in theory you should be able to! Just make sure the cookie dough is really well sealed around the ganache to help keep it inside the cookie. If you try it, please let me know how it goes - I'd love to know! Happy baking :)

10 Sweet and Savory Canelé Ideas for Lavish Spring Holidays – Money Street News

Friday 31st of March 2023

[…] Take inspiration from these canelés from pastry chef Hana Quon to embrace the grassy freshness of matcha in your canelés. You can use this recipe from French Girl Cuisine for canelés with matcha baked into the batter, or you can make a standard canelés and pipe it full of a matcha ganache. […]

10 Sweet and Savory Canelé Ideas for Lavish Spring Holidays - Frenchly

Friday 31st of March 2023

[…] Take inspiration from these canelés from pastry chef Hana Quon to embrace the grassy freshness of matcha in your canelés. You can use this recipe from French Girl Cuisine for canelés with matcha baked into the batter, or you can make a standard canelés and pipe it full of a matcha ganache. […]

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