1. Melt the chocolate over just-simmering water or in the microwave. Mix well and cool slightly. 
2. In a bowl, whisk the cream cheese, icing sugar and the vanilla essence until the mixture is light. Whisk in the chocolate until well combined. Cover and chill, until firm enough to roll. 
3. Take heaped teaspoons of the mixture and roll into balls. Dust with the matcha powder. 
4. Chill for 30 minutes or until they are firm. These truffles can be stored in an airtight container in the refrigerator for 5 days.

More of Jan's edible gifts

• Festive dipped strawberries
• Blushing xmas slice