Chocolate truffles with matcha tea

Filling:

1. Preheat the cream and mix thoroughly with the green tea.
2. Add chopped white chocolate, put in a bowl and heat over a water bath, stirring from time to time.
3. When the ingredients have combined, set aside to cool and then refrigerate for at least 5 hours.
4. After this time divide the mixture and form balls. From this amount you should get 10 large balls or about 15 smaller ones.
5. Chill the prepared balls.

Tempered chocolate coating

1. Tempered chocolate does not melt when touched, it shines and breaks nicely in the mouth. However it is difficult to prepare. If you don't have time, follow the same procedure as for the filling and melt the chocolate in a water bath, then coat the prepared balls in it.
2. I recommend using heat-resistant plastic bags and a thermometer or sous vide machine.
3. Chop the chocolate, transfer to bags or vacuum seal.
4. In a pot or other container, heat water to 122ºF/50ºC (maintain the stated temperatures throughout the process).
5. Place the sealed bag with chocolate in the water for 15 minutes (make sure not a drop of water gets into the chocolate).
6. After 15 minutes, lower the water temperature to 82ºF/28ºC (use cold water or ice cubes).
7. Leave the chocolate again for 15 minutes (during the whole process you can massage the chocolate with your hands every few minutes to make sure it has completely melted).
8. In the last step, increase the water temperature to 90ºF/32ºC and leave the chocolate for 10 minutes.
9. At this point you can nail the prepared balls onto toothpicks and dip them into the melted chocolate.  
10. Remember to hurry up, because chocolate prepared this way will get too thick after about 5 minutes and you won't be able to work with it.
11. Put the chocolate covered truffles in the fridge for about 15-30 minutes.