Green Tea Ganache Recipes

Steps:

• 1 In a double boiler, partially melt the white chocolate over simmering water until it's semiliquid but still lumpy. 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.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
• 2 Cool the ganache in the refrigerator for at least 30 minutes.
• 3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
• 4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.

Steps:

• Combine white chocolate and cream in a heatproof bowl set over a saucepan of barely simmering water. Heat, stirring occasionally with a rubber spatula, until chocolate is almost completely melted. Remove from heat and continue to stir until remaining chocolate is melted and mixture is thoroughly combined.
• In a small bowl, combine matcha with cold water, adding one teaspoon at a time to reach same consistency as white chocolate ganache. Add green tea mixture to ganache; stir until incorporated. Cool to room temperature, stirring occasionally. If ganache remains too loose to pipe, briefly stir over an ice bath until thick enough to pipe, being careful not to let it become too firm.