-
1
Finely chop up the chocolate and add it to a bowl.
-
2
If you choose to melt the chocolate in the microwave beforehand, you can just break it into blocks instead.
-
3
Place the cream, mizuame and tea leaves into a saucepan and heat it up until the mixture is just about to come to a boil.
-
4
Take care to turn off the heat before it boils, however.
-
5
Strain the mixture from Step 2 into the bowl from Step 1 and use a rubber spatula to melt the chocolate into the cream mixture.
-
6
Lastly, mix in the butter.
-
7
Pour the mixture from Step 3 into a tray lined with baking paper or cling film and leave the mixture to chill and set in the refrigerator.
-
8
Once chilled, take the truffles out, cut into your desired size, and dust with cocoa powder.
-
9
If you warm up your knife before cutting, the cut will be neater.
-
10
If the truffles are too soft to cut properly then cut them after chilling them in the freezer.
-
11
Please keep an eye on the chocolate if you are melting it in the microwave.
-
12
The butter and mizuame is added to achieve a melt-in-the-mouth texture.
-
13
If you want these truffles to come out the best that they can be, then I sincerely recommend adding both of these ingredients.
-
14
Addendum: if you are using low-fat cream, please increase the amount a little or the truffles may come out too hard
-
15
I changed the photo for this recipe (this photo shows some slightly thinner truffles).
-
16
If you use the amounts listed above then you can make some thicker truffles.
-
17
Please adjust the thickness of the truffles to your taste.
-
18
I recommend these truffles as presents.
-
19
You can use milk chocolate instead of dark chocolate if you'd prefer.
-
20
A mix of dark and milk chocolate is also delicious.
