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1
To make the truffies: Combine the white chocolate, butter, cream, and salt in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water and heat, stirring occasionally, until the chocolate and butter are completely melted and smooth.
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2
Whisk in the matcha until fully incorporated.
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3
Transfer the ganache to a shallow dish and refrigerate, uncovered, until firm.
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4
When the ganache is almost set, make the chocolate cakes: Preheat the oven to 425F.
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5
Generously butter and flour eight 4-ounce ramekins and set aside.
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6
Melt the butter and chocolate in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally, until completely melted and smooth.
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7
Remove from the heat.
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8
Put the yolks, salt, and half the sugar in a large mixing bowl and whisk just until blended.
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9
Add the melted chocolate mixture, whisk well, and set aside.
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10
Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whisk at medium-high speed until frothy.
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11
With the machine running, slowly add the remaining sugar and continue whisking until medium peaks form.
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12
(When you lift the whisk from the mixture, a peak will form and the very tip of the peak will fall back down.)
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13
Whisk in the cornstarch until incorporated.
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14
Whisk half the whites into the yolk mixture until fully incorporated, then gently fold in the remaining whites.
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15
Divide the batter evenly among the ramekins.
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16
Use a 1-inch diameter ice cream scoop or a measuring spoon to scoop the white chocolate mixture into eight 1-inch balls.
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17
Press a ball into the center of each ramekin and use the back of a spoon to smooth the batter over the truffle until it is covered.
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18
Bake until the cakes are a dark chocolatey brown and dry to the touch, about 7 minutes; they should have risen about 1/2 inch above the rim of the ramekins.
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19
Cool for 1 minute in the ramekins, then invert onto serving plates and serve.
