Tea Ganache


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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

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  • 225 g real dark chocolate
  • 1 heaped dsp fine perfumed China tea, like Earl Grey
  • 225 ml boiling water
  • touch of orange flower water (optional)
  • cream or crème fraîche, to serve (optional)


Break or chop the chocolate into pieces and melt in a low oven (see Melting chocolate). When melted, make the tea in a tea pot using the boiling water. Let it stand for 2 minutes, but it must not stew! Make the ganache by adding the tea to the chocolate spoonful by spoonful. It will thicken quickly at first, but it should become a smooth mixture when all the tea is mixed in (see making a ganache). Stir in the orange flower water, if using. Put into 6 small tea cups or glasses and chill for a few hours. Serve with cream or crème fraîche if you want.

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