Matcha Truffles (Print Version)

# Ingredients:

01 - 3/4 teaspoon matcha powder, extra for dusting.
02 - 10 oz of white chocolate.
03 - Freeze-dried raspberry bits for garnish.
04 - 2 tablespoons of unsalted butter.
05 - 1/3 cup of heavy cream.
06 - 2 teaspoons hot water, only if needed.
07 - Just a pinch of salt - about 1/8 teaspoon.

# Instructions:

01 - Chop up white chocolate, gently melt over a double boiler, and stir every so often.
02 - Stir matcha powder into the warmed cream slowly while whisking to keep it smooth. Let it sit aside.
03 - Warm up cream with butter on low heat until the butter liquifies. Sprinkle in a little bit of salt.
04 - Stir the melted chocolate with the matcha cream mix until it all blends nicely. If it's too thick, mix in a few drops of hot water.
05 - Spoon or pipe your ganache into those silicone molds, flatten the tops. Chill for 4 to 5 hours in the fridge.
06 - Pop them out of the molds, roll them in matcha powder, and sprinkle crushed freeze-dried raspberries on top.

# Notes:

01 - Store in the fridge to keep them firm.
02 - Always sift your matcha so it doesn’t clump.
03 - These soften pretty quickly at room temp.

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