Handrolled Green Tea-Picual Truffles
This is a treat I developed for a tea and olive oil tasting event at local-to-me The Quail & Olive. Though it wasn't my event, Anni had given me some of the components and I was inspired into the kitchen. Per usual. Then I shared them with the guests.
I also had the tasting notes from Josias of Split Tea Co., so I had a starting point that got my culinary creativity flowing. For the green tea, he had mentioned aromas of seaweed with flavors of umami and green leaves. I already knew that Anni's Picual Olive Oil had herbaceous notes. Picual is actually one of my favorite olive oils. I am always intrigued by the aromas of tomato stem. I thought that it would make an intriguing ganache that begins with a tea-infused cream.
LEARN THIS PROCESS! You can substitute any tea or dried flowers and any olive oil that you have. BE CREATIVE...COOK FEARLESSLY!e
Ingredients
2 cups organic heavy whipping cream plus more as needed
2 Tablespoons green tea leaves
1 Tablespoon Picual Olive Oil
2 cups semisweet chocolate chunks or chips
unsweetened cocoa powder, as needed
Procedure
Place cream in a medium sauce pan along with the tea leaves. Over medium heat, heat until the cream is steaming around the edges. Remove from heat and let the leaves steep until the cream is cooled.
Strain the leaves out through a fine mesh strainer into a glass measuring cup. You will likely no longer have two full cups of cream. Pour in more cream until it measures 2 full cups.
Bring the whipping cream to a simmer again. Pour in the olive oil, then add chocolate to the saucepan. Swirl the chocolate to make sure it is completely submerged. . Let stand for 3 minutes. Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours.
Roll teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa. Place on a baking sheet lined with parchment paper and refrigerate overnight before serving.
Another recipe down from the tea-olive oil event. Stay tuned for the full line-up.
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