-3/4 tsp AOI MATCHA POWDER + More for end coating
-10oz white choclate
-1/3 Cup Heavy Cream
-1/8 tsp of salt
-2 tbsp unsalted butter
-2 tsp of hot water (if needed)
-Silicone Ice Cube Tray
-Piping Bag or small plastic storage bag
-In a saucepan, heat up the heavy cream and butter to a warm temperature using a low heat so the butter can melt properly. Once melted, add in the salt.
-Slowly add in the cream mixture to a small bowl of matcha powder and whisk until there are no longer any lumps. It helps to sift the matcha first to prevent lumps.
-Roughly chop up the white chocolate and put into a large glass or stainless steel bowl.
-Put about 4 cups of water into a pot and bring it to a boil. After the water comes a boil, turn off the heat and place the bowl of chocolate on top or into the water. This will help to heat up the bowl and melt the chocolate without burning it (for further illustration, see "DOUBLE BOILER"). Stir occasional with a rubber spatula in order to effectively melt all the chocolate.
-Once chocolate is completely melted, take off the heat and mix in the matcha cream into the chocolate. Mix well. If you find that the mixture starts to separate or look grainy, add in a teaspoon of hot water and you should have a smooth consistency.
-Fill a piping bag or small plastic storage bag with the chocolate mixture. If you are using a small plastic bag, cut a small hole in the corner.
-Fill the silicone ice cube trays with the chocolate mix until they are full. Use a scrapper to make a smooth surface across the top.
-Place the filled molds in the fridge for about 4-5 hours to solidify.
-Carefully pop the cubes out of the tray and sift some matcha powder onto a plate in order to coat all sides of the truffles.
-Add any extra toppings such as diced raspberries that have been freeze-dried to the top for an added flavor twist.