Matcha (Green Tea) Truffles (Print Version)

# Ingredients:

01 - 10 oz white chocolate.
02 - 1/3 cup heavy cream.
03 - 2 tablespoons unsalted butter.
04 - 2 teaspoons hot water (if needed).
05 - 3/4 teaspoon matcha, plus more for coating.
06 - 1/8 teaspoon salt.
07 - Freeze dried raspberries for topping.

# Instructions:

01 - Heat heavy cream and butter on low until butter melts. Add salt.
02 - Slowly add warm cream to matcha, whisk until smooth. Set aside.
03 - Chop white chocolate, melt slowly over double boiler, stirring occasionally.
04 - Combine melted chocolate with matcha cream mixture. Add hot water if needed to smooth.
05 - Pipe ganache into silicone molds, smooth tops. Refrigerate 4-5 hours.
06 - Remove from molds, coat in sifted matcha and crushed freeze-dried raspberries.

# Notes:

01 - Keep refrigerated.
02 - Sift matcha to prevent lumps.
03 - Melts easily at room temperature.

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