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1
In a saucepan, warm the heavy cream and butter on low heat, only to melt the butter.
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2
Slowly add the warm cream mixture to the matcha and whisk or stir until there aren't any lumps. Set aside.
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3
Rough chop the white chocolate. Melt, either by placing in double boiler with hot water that has been brought to a boil & turned off, or on extremely gentle direct heat in a covered saucepan. If you use direct heat, do not wait until fully melted. Remove when partially melted & stir until fully melted. Return to heat only if absolutely necessary.
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4
Once the chocolate has melted completely, pour in the matcha cream and mix well.
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5
If the chocolate starts to separate or look grainy add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
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6
If you want square truffles, spoon the ganache into a silicone ice-cube tray. To get a smooth and even surface, scrape off the top of the mold. Put the molds into the fridge for about 4-5 hours to solidify the ganache and then carefully pop the cubes out of the molds.
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7
If you want round truffles, refrigerate the ganache for at least 1/2 hour. Remove and with two spoons, scoop 1-in balls of the ganache onto a baking sheet. With your hands, roll the balls into smooth, uniform shapes.
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8
Now, you get creative. If you wish to coat in chocolate, do so. If you like simplicity & the stark taste of matcha, sift some matcha on a plate and coat each truffle. You can mix the matcha with some confectioner's sugar if you wish. Decorate further as you choose (for instance, sprinkle with crushed raspberry powder).
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9
Keep the truffles refrigerated.
