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This white chocolate matcha ganache is so creamy and easy to make. It’s heated right in the microwave, then set in the fridge until thickened. Enjoy it as frosting for my matcha mochi brownies or use it to fill macarons, cupcakes, and more!

White chocolate matcha ganache in a glass container.

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💚 Why You’ll Love This Recipe

  • You won’t need any special equipment. The ganache is heated right in the microwave!
  • It’s versatile! There are so many ways to use this matcha ganache: as a frosting, filling, dip, or spread. A 1x batch can be used to fill 1 dozen macarons or cupcakes. Or.. you can eat it by the spoonful… it’s just that good.

Looking for more easy matcha recipes? Try out my chewy matcha brownies, creamy matcha whipped cream, easy matcha danishes, and matcha macarons!

Ingredients

To make homemade matcha ganache, you’ll need the following ingredients:

Matcha ganache ingredients laid out on a wooden table, with labels for each ingredient.
  • You can either use white chocolate chips or roughly chopped white chocolate bars.
  • The white chocolate is heated it with heavy cream until fully melted.
  • To flavor the white chocolate ganache, you’ll need culinary grade matcha powder. I like to use culinary grade in all of my matcha baking, since ceremonial matcha is more expensive and best enjoyed as a simple tea.

For the full list of ingredients and measurements, see the recipe card below.

How to make matcha ganache

Sifting culinary matcha powder into melted white chocolate and heavy cream mixture.

Step 1: Add white chocolate chips and heavy cream to a microwave-safe bowl. Microwave for 45 seconds, then mix using silicone spatula. If the chocolate is not fully melted, microwave at 10-second intervals, mixing until smooth. Stir in sifted matcha powder.

Matcha ganache ready to set in the fridge.

Step 2: Place bowl into the fridge and stir every 15 minutes until the ganache is thickened to your desired consistency. It can take up to 1 hour and 30 minutes to fully set. Use it to frost brownies or fill macarons and cupcakes!

For full instructions, see the recipe card below.

Matcha ganache on top of matcha mochi brownies; clicking on this image will open up to the recipe post.

Matcha Ganache FAQs

Should I use culinary or ceremony grade powder to make matcha ganache?

I like to use culinary grade in all of my matcha baking, since ceremonial matcha is more expensive and best enjoyed as a simple tea.

Can I whip the matcha ganache?

Yes! I recommend letting the matcha cool to room temperature first, then whipping it to the consistency you like.

Storage

If not using the ganache immediately, I recommend adding plastic wrap right on top of the ganache, making sure it is flush to the surface. This will prevent a skin from forming.

Keep matcha ganache refrigerated for up to 2 weeks, or frozen for up to 3 months. If needed, you can reheat it in the microwave at 5-10 second intervals, stirring in between.

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Thank you so much! -Bianca ❤️

📖 Recipe

White chocolate matcha ganache in a glass container.

Matcha Ganache

Bianca Fernandez
This delicious, creamy matcha ganache is made right in the microwave and set in the fridge. You can use it to frost brownies or fill macarons, cupcakes, and more!
(note: A 1x batch makes enough to fill a dozen macarons or cupcakes)
5 from 1 vote
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Prep Time 5 minutes
Chill time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Asian
Servings 1 cup

Equipment

Ingredients 

  • 6 ounces (170 g) white chocolate chips
  • ¼ cup (59.5 g) heavy cream
  • 1 tablespoon (6 g) culinary matcha powder

Instructions 

  • Add 6 ounces white chocolate chips and ¼ cup heavy cream to a microwave-safe bowl. Microwave for 45 seconds, then mix using silicone spatula.
    If the chocolate is not fully melted, microwave at 10-second intervals, mixing until smooth.
  • Sift in 1 tablespoon culinary matcha powder and stir until combined.
  • Place bowl into the fridge and stir every 15 minutes until the ganache is thickened to your desired consistency.
    For example, if you want to use the ganache as a cupcake filling, it may be easier to work with the ganache before it is fully set. If you want to fill macarons, you will want to chill it longer until it is thick enough to hold its shape when piped.
    It can take up to 1 hour and 30 minutes to fully set.
  • Enjoy! 🙂

Notes

This recipe can easily be doubled, tripled, etc. The larger the batch, the longer it needs to chill.
Storage: If not using the ganache immediately, I recommend covering the top with cling wrap to avoid a skin forming on top. Keep refrigerated for up to 2 weeks or frozen for up to 3 months. If needed, you can reheat it in the microwave at 5-10 second intervals, stirring in between.
Serving: 1 cupCalories: 1164kcalCarbohydrates: 102gProtein: 19gFat: 76gSaturated Fat: 47gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 103mgSodium: 169mgPotassium: 543mgFiber: 0.3gSugar: 102gVitamin A: 1676IUVitamin C: 1mgCalcium: 378mgIron: 3mg

The nutritional information is an estimated value per serving.

Did you try this recipe?Let us know how it was!

One Comment

  1. 5 stars
    (I am the author of this recipe)

    I’ve been making this matcha ganache for over 12 years! So easy and delicious.

    Reply
5 from 1 vote

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