The texture and flavor were just like store bought truffles. I added 2 tbsp of matcha and a 3rd yolk (as suggested by another user) and the matcha taste was nice and strong.
This had the same matcha truffles taste that I could get when I lived in Japan. We froze it to get it harder, but it never went rock hard, like most homemade truffles get in the freezer, which is a huge plus. And I served it at a dinner party and everyone loved it!
MATCHA GREEN TEA TRUFFLES
8 oz (about 1⅓ cup) white chocolate, finely chopped
2½ tsp matcha
⅓ cup heavy cream
4 tbsp unsalted butter
pinch of salt
1 tsp matcha
1 tsp powdered sugar
Place the white chocolate in a heatproof bowl. Set aside.
In a saucepan over low heat, heat the cream and butter. Sift in the matcha powder and salt. Heat until the mixture just comes to a small boil and the powder has thoroughly incorporated.
Pour the hot cream mixture over the white chocolate and stir until the mixture is smooth and the chocolate has melted.
Refrigerate for at least 3 hours, (preferably overnight) or until the chocolate has firmed.
In a small bowl, combine the 1 tsp matcha and 1 tsp powdered sugar.
Using a teaspoon, shape the chocolate into balls. (If you’re having trouble, lightly powder your hands with the matcha powdered sugar mix and very quickly work it into balls with your fingers!)
Roll each ball in the matcha powdered sugar mixture. (You might have to re-roll upon serving if the powder melts into the truffles.) Store in the refrigerator.