Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth.
Chill ganache, covered, until firm, about 2 hours.
Spoon level teaspoons of ganache onto a baking sheet.
Put cocoa in a bowl, then dust your palms lightly with it.
Roll each piece of ganache into a ball (wash your hands and redust as they become sticky).
Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.
• When using tea, always use the best quality large leaf loose tea. Don’t use tea bags.
• Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight contain
Ingredients
Directions
Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth.
Chill ganache, covered, until firm, about 2 hours.
Spoon level teaspoons of ganache onto a baking sheet.
Put cocoa in a bowl, then dust your palms lightly with it.
Roll each piece of ganache into a ball (wash your hands and redust as they become sticky).
Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.
• When using tea, always use the best quality large leaf loose tea. Don’t use tea bags.
• Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight contain
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