Dessert: Green-Tea Truffles

Recipe by Susie Norris and Susan Heeger We don't often call on white chocolate, but when we do, we've got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea's subtle sharpness reins in the sweetnes

Ingredients

2 cups/310 g finely chopped premium white chocolate
1 1/2 cups/360 ml heavy cream
2 green-tea bags
1/2 teaspoon salt
1 tsp vanilla extract
About 1/4 cup/55 g matcha (Japanese green-tea powder)
3/4 cup/70 g powdered sugar
1/2 cup/15 g crispy rice cereal, crushed

Instructions

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.

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