INGREDIENTS

• • 1 cup white chocolate
• • ½ cup heavy cream
• • 2 tsp Matcha powder
• • 1 Tbsp coconut oil
• • ¾ cup desiccated coconut (optional)

DIRECTIONS

• 1. Put white chocolate, heavy cream, and coconut oil in a small sauce pan.
• 2. Place on low heat and stir constantly, until the white chocolate has melted.
• 3. Sift Matcha powder into the cream mixture. Continue stirring until Matcha has dissolved.
• 4. Transfer the mixture into a container and refrigerate until it is thick enough to shape (at least 3 hours or better overnight).
• 5. Once chilled, take a spoonful of the truffle mixture at a time and transfer it onto a clean plate lined with parchment paper. Return to the refrigerator for another 30 minutes.
• 6. Prepare a small bowl with desiccated coconut.
• 7. Take each spoonful of the truffle mixture and roll in the palms of your hands into small balls. put it into the bowl with coconut coating and, coat the truffle thoroughly.
• 8. Transfer the truffles to another plate and refrigerate until serving.