In a saucepan heat cream and butter. Stir in matcha powder and salt. Whisk to combine.

Pour the hot cream mixture over the white chocolate chips and whisk until melted and smooth.

Refrigerate 1.5 hours for using chocolate molds, 3+ hours for dusted truffles.

Mix together powdered sugar and matcha powder.

Roll 1” balls of ganache, then roll in powdered sugar mixture. I roll a few until they start melting in my hands, then throw back into the fridge while I wash my hands and coat lightly with powdered sugar. Repeat until complete. Store dusted truffles in fridge.