Matcha White Chocolate Truffles

 

Ingredient	Method
100g heavy cream, warm 150g white chocolate coins, melted 10g butter 10g matcha powder 25g sour cream  anti moist cocoa powder	~Combine melted white chocolate, butter and matcha powder until well. ~Pour the heavy cream while still warm and mix until combine. ~Mix the sour cream until well. ~Freeze for 1 hour. ~Whisk the freezed batter until reach peak form. ~Transfer into piping bag.  ~Pipe into baking mat and freeze for another 30 minutes. ~Dust with anti moist cocoa powder.