Matcha White Chocolate Ganache

• The matcha white chocolate ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.
• Place 170g of white chocolate in a medium-sized bowl and set aside.
• Pour 105g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
• Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
• Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Mix in 9g or 1 Tbsp of matcha powder and stir until combined.
• Press a piece of plastic wrap flush against the ganache to prevent a skin from forming and place the bowl in the fridge to chill for 2 hours, or until the ganache has set.
• When you're ready to use this ganache, place it in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape. If the ganache feels too firm, heat it in the microwave in 10 second intervals, stirring between until it's a pipe-able consistency.
• Use this matcha ganache to fill macarons, cupcakes, or cakes! One batch makes about 1.5 cups of filling, and this recipe can be doubled or tripled if needed, but it may take longer to set. One batch is enough to fill 18 standard-sized macarons or a dozen cupcakes. A double batch should be enough to fill an 8-inch layer cake with 3 layers.