Matcha white chocolate truffles

Ingredients (for 15 to 20 truffles):

• 200 g white chocolate
• 100 ml heavy cream
• 5 g UMIKA culinary matcha
• 150 g white chocolate (for coating)
• Matcha for dusting (decoration)

Preparation:

1. Finely chop the white chocolate and place it in a bowl.
2. Heat the cream until it simmers, then remove from heat. Sift the matcha into the cream and mix well until smooth. This step is essential to infuse the matcha thoroughly.
3. Gradually pour the matcha-infused cream over the chopped chocolate in three parts, stirring constantly until the ganache is smooth and fully combined. Ensure the chocolate is fully melted and incorporated.
4. Chill the ganache in the fridge for at least 2 hours until firm enough to handle. The cold will solidify the ganache and prepare the texture for shaping the truffles.
5. Shape small balls of ganache with your hands and place them in the fridge for about 15 minutes to firm up further.
6. Melt the remaining white chocolate and carefully dip each truffle to coat them evenly. The white chocolate coating adds a crunchy and delicious layer to each truffle.
7. Let the truffles set in the fridge until the coating is firm, then lightly dust them with matcha just before serving for an elegant finish and a burst of extra flavor.

These matcha white chocolate truffles are perfect for matcha dessert lovers and make a lovely gift or indulgent treat.

Enjoy!