Matcha White Chocolate Truffles (Hand Rolled, Dusted)

Method

1. Chop the 200g of white chocolate finely with a sharp knife and put into a medium heatproof bowl. Chop the 15g of butter into small cubes and add to the bowl too. Add the small pinch of fine sea salt.
2. Pour 100ml of double cream into a small saucepan over medium low heat. Bring just to a gentle simmer (small bubbles at the edge; do not boil hard). Take off the heat.
3. Snip the Twinings Matcha pyramid bag open with kitchen scissors and tip the contents (matcha powder plus green tea leaves) into the warm cream. Whisk with a small whisk for 30 seconds; the cream will turn from white to a soft jade green and the matcha will mostly dissolve, but small leaf pieces will float.
4. Strain the matcha cream through a small fine sieve back into the same pan (this removes the green tea leaves; the leaves left in the cream would give a fibrous texture to the truffles).
5. Pour the strained matcha cream straight over the chopped white chocolate and butter in the bowl. Leave to sit for 2 minutes without stirring (this lets the heat of the cream melt the chocolate from below).
6. Whisk gently with a small whisk from the centre outward in slow circles until the ganache is smooth, glossy and a uniform jade green colour. Do not over whisk.
7. Cover the bowl with cling film pressed against the surface of the ganache (this stops a skin forming). Refrigerate for at least 4 hours, ideally overnight, until firm to a finger press.
8. When the ganache is firm, scoop with a small teaspoon (about 1 heaped teaspoon per truffle) and roll between the palms into 16 small balls of about 18mm diameter. Work quickly; the ganache softens on contact with warm hands.
9. Set out the three dust bowls. Roll 5 truffles in the cocoa powder, 5 in the freeze dried strawberry powder and 6 in the culinary matcha powder. Place the dusted truffles on the lined baking tray.
10. Chill the rolled truffles for 30 minutes before serving. Keeps in a sealed tin in the fridge for 1 week.