(I saw this on epicurious.com and just had to share it)
Epicurious | April 2013
photo by Joseph De Leo
yield: Makes about 24 truffles
total time: Time needed about 1 hour
- 2 cups/310 g finely chopped premium white chocolate
- 1 1/2 cups/360 ml heavy cream
- 2 green-tea bags
- 1/2 teaspoon salt
- 1 tsp vanilla extract
- About 1/4 cup/55 g matcha (Japanese green-tea powder)
- 3/4 cup/70 g powdered sugar
- 1/2 cup/15 g crispy rice cereal, crushed
1 In a double boiler, partially melt the white chocolate over simmering water until it’s semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
2 Cool the ganache in the refrigerator for at least 30 minutes.
3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.
Store in an airtight container or a zip-top plastic bag in the refrigerator for 4 days or for 2 months in the freezer.