Bar H: Green tea chocolate truffles

AT A GLANCE

  • Serves 25 people

  • 250 ml (1 cup) pouring cream
  • 20 gm (1/3 cup) green tea leaves
  • 600 gm dark chocolate (65% cocoa solids), finely chopped
  • For dusting: Dutch-process cocoa
01   Bring cream and tea just to the boil over medium-high heat, remove from heat and stand to infuse (30 minutes). Strain through a fine sieve, pressing leaves with the back of a spoon to extract cream (discard leaves).
02   Melt half the chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat, add cream mixture, stir to combine, cover and refrigerate until set (2-3 hours).
03   Melt 200gm of remaining chocolate over simmering water, add remaining chocolate and stir until smooth.
04   Scoop balls of tea chocolate mixture with a melon-baller, coat in melted chocolate, shake off excess and set aside on a wire rack to set (25-30 minutes). Dust with cocoa and serve. Alternatively, truffles will keep in an airtight container in the refrigerator for a week. Bring to room temperature before serving.
This recipe is from the December 2011 issue of Australian Gourmet Traveller.

Recipe:

HAMISH INGHAM, BAR H, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

OOLONG TEA. , suggested by CHARLES LEONG

View Full Site