• 2 cups/310 g finely chopped premium white chocolate (jdi note: I suspect that 2 cups is more than 310 g.)
• 1 1/2 cups/360 ml heavy cream (jdi note: WAY too much liquid for 310 g of white chocolate)
• 2 green-tea bags
• 1/2 teaspoon salt
• 1 tsp vanilla extract
• About 1/4 cup/55 g matcha (Japanese green-tea powder) (jdi note: this much matcha makes the results bitter--interesting flavor, but won't be popular with everyone.)
• 3/4 cup/70 g powdered sugar
• 1/2 cup/15 g crispy rice cereal, crushed

1 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.

2 Cool the ganache in the refrigerator for at least 30 minutes.

3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.

4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.

Source Information
Reprinted with permission from Hand-Crafted Candy Bars by Susie Norris and Susan Heeger, © 2013 Chronicle Books