Green Tea Truffles (Print Version)

# Ingredients:

01 - 3/4 teaspoon matcha powder, extra for dusting.
02 - 1/8 teaspoon fine salt.
03 - 10 oz of white chocolate, broken into pieces.
04 - 1/3 cup whipping cream.
05 - 2 tablespoons butter, unsalted.
06 - 2 teaspoons hot water, optional.
07 - Crispy freeze-dried raspberries for garnish.

# Instructions:

01 - Warm the butter and cream over low heat just until the butter dissolves. Sprinkle in the salt.
02 - Gradually pour the warm cream over the matcha and whisk it well to get rid of lumps. Put it aside for now.
03 - Cut up the white chocolate and gently melt it using a double boiler, stirring on and off.
04 - Stir the matcha cream mix into the melted chocolate. If the mixture looks too thick, add some hot water to thin it out.
05 - Fill silicone molds with the ganache, smoothing the tops. Chill in the fridge for 4 to 5 hours.
06 - Pop out the chilled pieces, coat them in powdered matcha and crushed freeze-dried raspberry bits.

# Notes:

01 - Store in a chilled place.
02 - Always sift matcha to avoid clumps.
03 - These will soften quickly if left out.

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