Original Post White Chocolate Truffles on http://muchamunch.com/

Ingredients:

• 3/4 tsp matcha powder
• 2 Tbsp (25g) unsalted butter
• 1/3 cup thickened cream
• 1/8 tsp salt
• 300g white chocolates
• matcha powder for coating

Method:

1. Place 3/4 teaspoon of matcha powder in a bowl.
2. Place butter, cream and salt in a saucepan and whisk together on low heat until incorporated.
3. Pour cream/butter mixture into matcha powder.
4. Mix matcha powder and cream/butter mixture until fully incorporated. Set aside.

5. Chop up white chocolates into smaller pieces and place in a glass or stainless steel bowl.
6. Add about 4 cups of water to a pot and let it boil. Once boiled turn off heat and place glass/metal bowl on top and let the chocolates melt slowly and gently. Stirring occasionally.
7. Once chocolates are completely melted, take the bowl off the pot.
8. Pour matcha cream mixture into the white chocolate mixture.

9. Mix matcha cream and white chocolates well until smooth (no lumps).
10. Place ganache into a large piping bag.
11. Pipe ganache into silicone molds (use a silicone ice cube tray). I’ve used a 12 hole mini muffin silicone molds. Freeze for at least 3 hours.
12. Pop out chocolate ganaches from molds.

13. Sift about a tablespoon (to start with) of matcha powder onto a plate.
14. Cut each chocolate piece in half (skip this step if your chocolates are small enough).
15. Coat the chocolates in matcha powder.
16. Coat the rest of the chocolates (add more matcha powder if needed).

Serve or eat immediately. Leave un-eaten truffles in the fridge as it softens quickly.

Notes:

When mixing the white chocolate and the matcha cream – if you find the mixture grainy or of it starts to split, add a tablespoon of hot water and the ganache should come back together. I didn’t have to do this. I found that if you mix quickly but carefully, your ganache should be fine, it shouldn’t split.
Use good quality white chocolate.
I recommend wearing plastic gloves when coating the ganaches with matcha powder. It’s just neater that way and you can avoid having sticky fingers.
Work quickly but carefully when handling the ganache as they soften quickly. Refrigerate the truffles to avoid them softening or melting.
As the matcha powder is bitter, you can just apply a thin coat of powder onto the ganache.