Break 150 g white chocolate into small pieces. Put into a small pan with 2 heaped tsp matcha (green tea powder) and 100 ml light cream or coffee cream.

Let the chocolate melt on a very low heat, constantly stirring.

Pour into a food processor and mix until very smooth.

Transfer the mixture into a container, close tightly with a lid and refrigerate until the ganache has thickened (at least 2 hours or it can also stay in the fridge overnight or even for several days).

Prepare small, deep bowls with the coatings you have chosen, like 2–3 Tbsp unsweetened cocoa powder, 2–3 Tbsp ground almonds, and 2–3 Tbsp desiccated coconut.

Run your hands under cold water every five or six truffles and clean them quickly with a paper towel. Your hands shouldn‘t be too warm, otherwise the ganache melts and truffles are impossible to form.

Dust the inside of your hands with the chosen coating, quickly form a truffle, but using only the fingers (the palm of your hand is always much warmer), put it into a bowl with coating and, moving the bowl, coat the truffle thoroughly.

Repeat until you want to switch to another coating.

Place the truffles on a plate or in paper cases and refrigerate a couple of hours before serving or before offering them.

The truffles should always be kept in the fridge (it can be the warmest part, but the fridge is obligatory).