:: White Chocolate Matcha Fudge ::
400g (14oz) white chocolate chopped into small pieces
125 mL (1/2 cup) heavy whipping cream
25g (2 tbsp) unsalted butter
2 tbsp Matcha Keiki plus more for sprinkling
Bring heavy cream to simmer and when its just about to go to a boil immediately remove from heat and pour over white chocolate, mixing until melted. Add butter and stir until smooth. Alternatively, melt all together in a double boiler.
Add in Matcha slowly by first sifting and stirring until well-mixed.
Line an a 8x8 pan with parchment paper and pour in the mixture. Let cool. Place in fridge for at least 4 hours or overnight. Cut into desired squares and sprinkle with Matcha and shavings of white chocolate. Store in fridge.