Step 1: Prepare the Cream Cheese Filling

Begin by ensuring your cream cheese is completely softened. This is crucial for achieving a smooth, lump-free filling. The best way to soften cream cheese is to leave it at room temperature for at least an hour. If you're short on time, you can microwave it in 15-second intervals, stirring in between, until it's soft but not melted. In a large mixing bowl, use an electric mixer (handheld or stand mixer) to beat the softened cream cheese until it's smooth and creamy. This should only take a minute or two.

Step 2: Incorporate the Dry Ingredients

Once the cream cheese is smooth, gradually add the powdered sugar. It's best to add the powdered sugar in batches (about ½ cup at a time) to prevent it from creating a powdery cloud. After each addition, mix on low speed until just combined. Be careful not to overmix at this stage, as it can make the filling tough. Next, add the matcha powder and vanilla extract to the mixture. Mix on low speed until everything is fully incorporated and the filling is smooth and homogenous. The matcha powder will give the filling a subtle green tint.

Step 3: Achieve the Perfect Green Hue

Now comes the fun part – adding the green food coloring. For the most vibrant and consistent color, gel food coloring is highly recommended. Start with a few drops and mix until the color is evenly distributed. Gradually add more drops, mixing after each addition, until you reach your desired shade of green. Remember, the color will deepen slightly as the filling chills.

Step 4: Form the Truffle Balls

Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the truffles from sticking. Using a small cookie scoop or a spoon, scoop out small portions of the cream cheese mixture (about 1 inch in diameter). Roll each portion between your palms to form a smooth, round ball. Place the truffle balls on the prepared baking sheet, spacing them slightly apart.

Step 5: Freeze the Truffle Balls

Once all the truffle balls are formed, place the baking sheet in the freezer for at least 30 minutes. Freezing the truffle balls is essential because it helps them hold their shape during the dipping process. It also prevents the warm melted chocolate from melting the filling, resulting in a smoother, more professional-looking truffle.

Step 6: Melt the White Chocolate

While the truffle balls are freezing, prepare the white chocolate coating. In a microwave-safe bowl, combine the white chocolate melts (or shredded white chocolate) and the optional coconut oil. The coconut oil helps to thin the chocolate and create a smoother, more glossy coating. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize and become grainy.

Step 7: Tint White Chocolate (Optional Drizzle)

If you want to create a green chocolate drizzle for decoration, set aside a small portion of the melted white chocolate in a separate bowl. Add a few drops of green food coloring and mix until you achieve your desired shade of green.

Step 8: Dip the Truffle Balls

Remove the frozen truffle balls from the freezer. Working quickly, use a fork, toothpick, or dipping tool to dip each truffle ball into the melted white chocolate, ensuring it's completely coated. Lift the truffle out of the chocolate and gently tap the fork against the side of the bowl to remove any excess chocolate. Place the coated truffle back on the prepared baking sheet.

Step 9: Decorate the Truffles

While the white chocolate coating is still slightly warm, you can decorate the truffles with a pinch of matcha powder or a drizzle of green chocolate. To sprinkle matcha powder, simply hold a small pinch of matcha over each truffle and gently tap your finger to distribute it evenly. To drizzle green chocolate, dip a teaspoon into the green chocolate mixture and drizzle it over the truffles in a zig-zag pattern.

Step 10: Let Truffles Set

Allow the white chocolate coating to set completely. This can be done at room temperature, but it will take longer. For faster results, place the baking sheet in the refrigerator for about 15-20 minutes, or until the chocolate is firm to the touch.