Makes about 25 truffles
INGREDIENTS

• 10oz white chocolate (we used bulk white chocolate)
• 1/3 cup heavy cream
• 3/4 teaspoon US Whole Food matcha + more for coating
• 1/8 teaspoon salt
• 2 tablespoon unsalted butter
• 2 teaspoon of hot water (if needed)
• Freeze dried raspberries

EQUIPMENT
Silicone ice cube tray
Piping bag or small plastic storage bag
Strainer to sift the matcha
DIRECTIONS

• 1. In a saucepan, warm the heavy cream (1/3 cup) and butter (2 tablespoons) on low heat just so the butter can melt. Add salt (1/8 teaspoon).
• 2. Slowly add the warm cream mixture to the matcha (3/4 teaspoon) and whisk or stir until there aren’t any lumps. It’ll also help if you sift the matcha first. Set aside.
• 3. Rough chop the white chocolate (10oz) and put into a large stainless steel or glass bowl.
• 4. Put about four cups of water in a pot to boil. After the water comes to a boil, turn off the heat and place the bowl of chocolate on the pot for the chocolate to melt slowly. Stir occasionally with a spatula.
• 5. Once the chocolate has melted completely, take the bowl off the pot and pour in the matcha cream into the chocolate. Mix well.
• 6. If the chocolate starts to separate or look grainy (see photo above), add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
• 7. Pour the ganache into a piping bag or a plastic storage bag. Queenie uses a large mug to hold the piping bag to hold it upright while pouring.
• 8. Pipe the ganache into silicone molds. This recipe makes about 20 cubes with each ice cube tray.
• 9. To get a smooth and even surface, scrape off the top of the mold.
• 10. Put the molds into the fridge for about 4-5 hours to solidify the ganache.
• 11. Once solidified, carefully pop the cubes of ganache out of the molds.
• 12. Sift some matcha on a plate and coat each cube of ganache. Crush some freeze-dried raspberries on the same plate and sprinkle on top.

Keep it refrigerated. It melts easily.