Uploaded March 2026 | Updated September 2026, 1 week ago

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White choc, matcha & wasabi truffles
Makes about 24 Prep 30 mins (+ 40 mins chilling time) Cooking 5 mins

600g Coles Bakery White Mud Cake, paper case removed, coarsely chopped
3¼ tsp matcha powder
1 tsp wasabi paste
11/2 x 250g pkts white chocolate melts

1. Place cake in a large bowl. Use clean hands to crumble until coarse crumbs form and the cake and icing are combined. Press into a soft, doughy consistency.
2. Add 3 tsp matcha powder and the wasabi and use the heels of your palms to knead into the mixture until well combined.
3. Line a large baking tray with baking paper. Roll level tablespoonfuls of the mixture into balls. Arrange on the lined tray and place in the fridge for 30 mins to chill.
4. Place the chocolate in a medium heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir for 5 mins or until chocolate is smooth and melted. Use a fork to dip each ball in the chocolate to coat, shaking off excess. Return to the lined tray. Place in the fridge for 10 mins to set.
5. Dust truffles with remaining matcha powder.