Ingredients
- 200 g dark chocolate, chopped fine
- 120 ml double cream
- 4 tsp Roasted Oolong powderSuperboba
- 20 g unsalted butter, softened
- 1 pinch flaky salt
- cocoa powder, for rolling
Steps
Put the chopped chocolate in a heatproof bowl.
Warm the cream until it steams but does not boil, then whisk the Roasted Oolong powder into it off the heat until smooth.
Pour the hot tea cream over the chocolate and leave it undisturbed for two minutes. Do not stir yet.
Stir slowly from the centre outwards until the ganache comes together glossy and smooth, then beat in the butter and the salt.
Cover and refrigerate at least ninety minutes, until firm enough to hold a shape when you scoop it.
Scoop teaspoons of ganache, roll quickly between your palms, and drop each into cocoa powder to coat. Work fast, because warm hands melt them.
Keep refrigerated and take them out ten minutes before eating.
Good to know
- Leave the cream sitting on the chocolate before stirring. Stirring immediately is what makes ganache split.
- Roasted Oolong suits dark chocolate better than the green teas do, because the roast and the cocoa are both bitter in the same direction.
- Dust your hands with cocoa rather than washing them between truffles.
