# What You Need:
→ Ganache
01 - 7 oz good-quality dark chocolate (60–70% cacao), finely chopped
02 - 4 fl oz heavy cream
03 - 0.35 oz hojicha tea leaves (roasted green tea), or 2 tbsp loose leaf
04 - 0.7 oz unsalted butter, room temperature
05 - 1 tsp honey (optional, for subtle sweetness)
→ Coating
06 - 3 tbsp hojicha powder (finely ground roasted green tea, for dusting)
# How To Make It:
01 - Place the finely chopped dark chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, bring the heavy cream just to a simmer over medium heat. Remove from heat, add hojicha tea leaves, cover, and let steep for 7 minutes.
03 - Strain the cream through a fine-mesh sieve into a clean saucepan, pressing on the tea leaves to extract maximum flavor. Reheat if needed until just warm.
04 - Pour the infused cream over the chopped chocolate. Let sit for 2 minutes, then gently stir until smooth and fully melted.
05 - Add the room temperature butter and honey (if using), stirring until the ganache becomes glossy and well incorporated.
06 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
07 - Using a small spoon or melon baller, scoop out portions of ganache (approximately 0.5 oz each) and roll into balls between your palms.
08 - Place the hojicha powder in a shallow bowl. Roll each truffle in the powder to coat evenly.
09 - Arrange on a parchment-lined tray. Store truffles in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for optimal texture.
