Chocolate Jasmine Truffles
Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container. Prep time: 45 min. Total time: 2 3/4 hours2 h 45 m 2
- 2/3 c. heavy cream
- 2 tbsp. unsalted butter, cut into 4 pieces and softened
- 2 tbsp. loose jasmine green tea leaves
- 6 oz. fine-quality bittersweet chocolate, chopped
- 1 c. unsweetened Dutch process cocoa powder
- 1 tbsp. ground jasmine green tea leaves
Bring cream and butter to a boil in a small, heavy saucepan and stir in tea leaves. Remove from heat and let steep 2 min.
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 tsp. of ganache onto a baking sheet. Using a food processor, grind the tea leaves until fine in texture. Put cocoa and ground tea leaves in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball. Drop several balls at a time into bowl of cocoa and turn to coat. Transfer to an airtight container, separating layers with wax paper.