Matcha (Green Tea) Truffles

• 7 tablespoons heavy whipping cream
• 10 ounces white couverture chocolate(8 ounces finely chopped,2 ounces in block form)
• 1 teaspoon matcha powder
• Confectioners' sugar
• 45 small fluted paper cups (optional)

1. Place cream in a 2-quart wide saucepan over medium heat until it just comes to a simmer. Remove from heat and immediately sprinkle chopped chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
2. Strain mixture into a shallow bowl by pressing it with a rubber spatula through a fine-mesh strainer. Whisk in matcha powder, cool to room temperature, then cover with plastic wrap. Refrigerate until firm enough to roll, preferably overnight.
3. Grate remaining chocolate on largest holes of a box grater; place in a small bowl. Coat your hands with confectioners' sugar and roll ganache into 3/4- to 1-inch balls.
4. Toss truffles in grated chocolate coating. Place in fluted paper cups, if desired, and serve at room temperature.