Green Tea Truffles (Print Version)

# Ingredients:

01 - 1/3 cup of cream with a high fat content.
02 - 10 ounces of white chocolate, chopped.
03 - A pinch of salt (1/8 teaspoon).
04 - 2 teaspoons of warm water (optional).
05 - 2 tablespoons of butter with no salt.
06 - 3/4 teaspoon of matcha powder, plus extra for dusting.
07 - Crumble freeze-dried raspberries for garnishing.

# Instructions:

01 - Cut up the chocolate and gently warm it over indirect heat, giving it an occasional stir.
02 - Combine the cream with butter on a low flame till the butter blends in. Toss in the salt.
03 - Pour the warmed cream over matcha, whisk till it has no clumps, and stay smooth.
04 - Stir together the melted chocolate with the matcha-cream blend. Add water to smooth it out if needed.
05 - Squeeze the ganache into silicone molds, flatten the tops, and pop them in the fridge for 4–5 hours.
06 - Take the hardened pieces out of the molds, toss them in sifted matcha, and sprinkle the raspberry crumbles on top.

# Notes:

01 - Store in the fridge to keep them firm.
02 - Sifting matcha avoids any grainy bits.
03 - Softens quickly if left at room temperature.

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