11 ounce 1 (11-ounce) bag, plus 3 cups, white chocolate chips, divided
2 ounce cream cheese, at room temperature
2 tablespoons Sipology Vanilla Matcha
2 1/2 cups 32 Speculoos cookies (such as Biscoff or substitute with Gingerbread), finely crushed (2 1/2 cups crumbs)
Heat 1/2 cup cream in a medium saucepan over low heat until bubbles form around edges, 1 to 2 minutes; remove from heat. Add 11-ounce bag of chips and let sit 2 minutes; whisk until smooth. Whisk in Sipology Matcha and cream cheese. Fold in cookie crumbs until combined. Transfer to a bowl and chill until firm, 2 hours or up to overnight.
Line a rimmed baking sheet with parchment paper. Roll mixture into tablespoon-sized balls; transfer to baking sheet. Freeze until firm, 35 to 40 minutes.
Microwave remaining 9 tablespoons cream and 3 cups chips in a microwave-safe bowl on high 1 minute. Whisk until smooth. Dip truffles in melted chocolate, tapping off excess, and place on a prepared baking sheet. Immediately place a holly sprinkle on top; let set.