Green-Tea Truffles

Ingredients

• 2 cups chocolate white finely chopped
• 0.5 cup rice cereal crispy crushed
• 2  ginger tea bags 
• 1.5 cups cup heavy whipping cream 
• 0.8 cup powdered sugar 
• 0.5 teaspoon salt 
• 1 tsp vanilla extract 

Equipment

• bowl
• baking sheet
• sauce pan
• double boiler
• ziploc bags
• microwave
• measuring cup

Directions

1. In a double boiler, partially melt the white chocolate over simmering water until it's semiliquid but still lumpy.
2. 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.)
3. Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate.
4. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
5. Cool the ganache in the refrigerator for at least 30 minutes.
6. With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet.
7. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
8. Sift the matcha and powdered sugar together in a small bowl.
9. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess.
10. Serve at room temperature.
11. Store in an airtight container or a zip-top plastic bag in the refrigerator for 4 days or for 2 months in the freezer.
12. Reprinted with permission from Hand-Crafted Candy Bars by Susie Norris and Susan Heeger, © 2013 Chronicle Books