Matcha White Chocolate Truffles

In a small saucepan, heat the butter and cream just until simmering. Take off the heat.

Sift the matcha powder into the cream and butter mixture, whisking well to combine.

Pour the matcha cream mixture over the white chocolate in the bowl. Cover with a plate and let sit for three minutes.

Whisk the ganache well to combine. If the chocolate chips are not fully melted yet, zap the ganache in the microwave for a few seconds and whisk again. Alternatively, place the bowl in a larger bowl filled with hot water (creating a water bath), but be careful not to let any water get into the ganache - this could cause it to split.

Whisk until everything is smooth. Place the bowl into the fridge, covered, for 1-2 hours until it firms up.

When the matcha white chocolate ganache is set, melt the white candy melts in the microwave at 10 second increments, stirring in between. Alternatively, melt in a double boiler: bring a few inches of water in a saucepan to a gentle simmer. Place the white candy melts in a heat proof bowl and place on top of the saucepan, not letting the bottom of the bowl touch the water. Stir until completely melted. Let cool to room temperature.

Scoop out a glob of the chilled matcha white chocolate ganache with a spoon. Using the tips of your fingers, roll into a 1” round ball. Using spoons or a toothpick to help, dip the truffles into the melted white candy coating and place on a prepared baking sheet lined with parchment paper. Sprinkle with ¼ tsp matcha powder.

Alternatively, roll the balls of chilled white chocolate ganache in the icing sugar and matcha powder mix as described in the ingredients list.

Store the matcha white chocolate truffles refrigerated in an airtight container for up to 6 days, or in the freezer (in a freezer safe container) for up to 2 months. Let the truffles sit at room temperature for 10 minutes (or 30 minutes from frozen) before enjoying to get an even creamier center.