Line a baking sheet with parchment paper or wax paper and set aside. Create a double boiler by nesting a glass or stainless steel bowl into a medium saucepan filled with a few inches of water. Place over medium heat. Add the white chocolate and heavy cream to the bowl and cook until melted, about 2 to 3 minutes. Stir chocolate every so often until very smooth. Turn off heat and carefully remove the hot bowl. Stir in vanilla extract and pinch of salt. Cover with plastic wrap and transfer to the refrigerator to set for 2 hours.
When the chocolate has hardened, remove from the fridge. You can use a melon baller or a teeny ice cream scoop to do this next step. Scoop out small balls of the chocolate and roll it with the palm of your hands to reach a mostly round ball (if they’re imperfect, that’s ok!). Transfer them to the lined baking sheet.
Immediately garnish the truffles with the matcha powder/powdered sugar mixture, sprinkles or sanding sugar. The topping options are endless. You could also do crushed candy canes, cookie crumbs, sweetened cocoa powder or coconut flakes. Lastly, transfer them to the fridge to set once more, about 30 minutes. Since there are no chocolate stabilizers I’d recommend leaving them in the fridge until you’re ready to serve.
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