1.Pour the liquid cream into a saucepan. Add a tablespoon of matcha and mix well. In a salad bowl, break the white chocolate into small pieces and add the butter, cut into pieces.
2.Heat the cream and stop just before boiling.
3.Pour the matcha cream over the white chocolate and wait a few minutes. Mix with a spatula until you obtain a smooth and homogeneous ganache. If the chocolate does not melt completely, microwave the mixture for a few seconds and mix well again. Repeat the process if necessary.
4.Place in the refrigerator for approximately 6 hours.
5.Once the mixture has hardened, shape small balls by hand and then roll them in a little matcha tea or chocolate powder. Be careful not to add too much matcha, which will make the truffle much more bitter.
