Easy Matcha Chocolate Truffles in the Microwave - white chocolate

Method

• Break the white chocolate into roughly 1 cm pieces using your hand or a knife.
• Cut the butter into 5 mm thick pieces.
• Place in a heat resistant dish.
• If using a chocolate bar, break it apart with your hands so you won't end up with too many shavings.
• If chopping the chocolate with a knife, there is a chance that the shavings will become shiny and brown when cooked, so be careful.
• Microwave Step 1 at 600 W for 1 minute to melt.
• Stir well with a whisk.
• Put the heavy cream in a separate heat-resistant container and microwave at 600 W for 20 seconds.
• Pour Step 5 into 4 and mix together.
• Add the matcha and combine well.
• Use a spoon to drop the Step 6 mixture into the heart-shaped cake molds.
• Hold the pan with both hands and rap it a few times against the counter to smooth out the surface.
• Chill in the refrigerator for about 3 hours to harden (or chill in the freezer).
• Once the truffles have hardened, remove from the pan.
• Use a tea strainer to dust with matcha to garnish.
• If using a silicone cake pan, push out the truffles from the bottom of the molds.
• If storing at home, I recommend placing them into an airtight container and keep them in the refrigerator.
• "Easy Chocolate Truffles in the Microwave"are made with milk chocolate.
• "Dark Chocolate Truffles in the Microwave"are made with dark chocolate.