A French-inspired no-bake dessert that layers white chocolate and matcha powder over butter biscuits, ready in under 30 minutes with just three ingredients. The matcha adds earthy depth to creamy white chocolate.
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Melt the white chocolate wafers in a microwave-safe bowl until smooth.
Add the matcha powder to the melted white chocolate and mix until fully combined and smooth.
Line a baking tray with parchment paper.
Working quickly, pour the matcha chocolate mixture onto the prepared tray and spread it into an even layer.
Before the chocolate sets, press the butter biscuits onto the surface in a grid pattern.
Place the tray in the freezer to chill for a few minutes until the chocolate is partially set, but not completely hard.
Remove from the freezer and use a sharp knife to cut between the biscuits to separate them into individual pieces.
Allow the chocolate to set completely before serving.
Store in an airtight container in the refrigerator for up to 5 days. Serve chilled; they soften at room temperature.
Yes, but the flavor profile will change. Dark chocolate adds bitterness that complements matcha well; milk chocolate will be sweeter and less contrast with the matcha's earthiness.
Refrigerate for at least 20–30 minutes until the chocolate is firm to the touch and no longer glossy on top.
Use plain, mild-flavored butter biscuits (like digestive or shortbread-style). Avoid overly sweet or flavored varieties that compete with matcha.
Keep in an airtight container in the refrigerator for up to 5 days. They can soften at room temperature, so serve chilled.
Yes, prepare up to 2 days in advance. Store refrigerated in an airtight container to maintain chocolate firmness.
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