Yuzu Matcha Chocolate Truffles

Directions

1. Place the white chocolate in a heeatproof bowl.
2. Heat the double cream in a small saucepan over low heat until just steaming (do not let it boil). Remove from heat and stir in the yuzu seasoning and matcha powder until fully dissolved.
3. Pour the warm cream mixture over the white chocolate. Let is sit for 1-2 minutes, then gently stir until the chocolate has melted and the mixture is smooth. Add the butter and a pinch of salt, stirring until fully incorporated.
4. Cover the bowl with cling film and refrigerate for 2-3 hours, or until the mixture is firm enough to handle.
5. Using a teaspoon or melon baller, scoop small portions of the truffle mixture and roll them into balls with your hands.
6. Dust a plate with matcha powder and gently roll each truffle to coat evenly.
7. Store the truffles in an airtight container in the fridge for up to one week.
8. Serve chilled or at room temperature for a decadent treat.