Matcha Truffles (Print Version)

# Ingredients:

01 - 1/3 cup of heavy cream.
02 - 2 teaspoons of hot water, optional.
03 - 10 ounces of white chocolate, chopped.
04 - Two tablespoons of unsalted butter.
05 - A pinch of salt (1/8 teaspoon).
06 - Three-fourths teaspoon matcha powder, plus more for dusting.
07 - A handful of freeze-dried raspberries for garnish.

# Instructions:

01 - Warm up the butter and cream over low heat, just until the butter is melted. Stir in the salt.
02 - Pour the warmed cream little by little into the matcha while whisking. Keep whisking until smooth, then leave it for now.
03 - Break the white chocolate into pieces. Slowly melt it over a double boiler while stirring now and then.
04 - Mix the melted chocolate with the matcha cream. Add a bit of hot water if it needs to be less thick.
05 - Fill your silicone molds by piping the ganache in. Level the tops. Pop them in the fridge for 4 to 5 hours.
06 - Take the truffles out of the molds. Roll them in sifted matcha powder and sprinkle with crumbled freeze-dried raspberries.

# Notes:

01 - Store in the fridge.
02 - Sift matcha to avoid any clumps.
03 - Softens quickly at room temperature.

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