Matcha Truffles (Print Version)

# Ingredients:

01 - 1/3 cup of heavy cream.
02 - 2 small spoons of unsalted butter.
03 - A pinch of salt (about 1/8 teaspoon).
04 - 3/4 teaspoon matcha powder, plus extra for dusting.
05 - Freeze-dried raspberries for garnish.
06 - 10 ounces white chocolate, finely chopped.
07 - 2 teaspoons hot water, optional if texture needs adjusting.

# Instructions:

01 - Melt butter into the cream while warming on low. Sprinkle in salt as it melts.
02 - Pour that warm cream slowly into the matcha, whisk until it all comes together. Leave it for now.
03 - Take your chopped white chocolate and melt it gently over a double boiler. Keep stirring now and then.
04 - Stir the melted chocolate into the matcha cream mixture. If it feels thick, mix in a little warm water.
05 - Fill silicone molds with the ganache using a piping bag. Smooth out the tops and refrigerate for 4-5 hours.
06 - Pop the truffles out of the molds, then roll in sifted matcha and sprinkle those crushed raspberries on top.

# Notes:

01 - Store chilled for freshness.
02 - Always sift your matcha so it mixes without clumps.
03 - Softens quickly when left out at room temp.

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