Truffles inspired by Chinatown, featuring a creamless ganache by Katherine Clapner of Dude Sweet Chocolate in Dallas, TX.
Yield: 50 (.45oz/13 g) truffles
1.25 oz/35 g Assam tea (loose leaf)
12 oz/340 g water, hot but not boiling
Grated zest of 1 lemon, divided
.50 oz/14 g wildflower honey
16 oz/453 g Valrhona Nyanbo (68%) chocolate, melted, plus 9 oz/255 g for rolling
2 oz/57 g tahini
.75 oz/21 g argan oil
.5 oz/14 g French grey sea salt
5 oz/142 g sifted confectioners’ sugar
Seeds from ½ vanilla bean
1. Steep the tea in the hot water for 3 minutes and strain (to yield 11 oz/312 g of tea).
2. Add half the grated zest and honey to the tea and let come to room temperature.
3. Using an immersion blender, add the tea to the chocolate in thirds making sure to use a silicone spatula to scrape the sides of the bowl. The mixture should be shiny and smooth.
4. Using a silicone spatula, fold in the tahini, argan oil and salt. Make sure to get the bottom and sides of the bowl. The mixture should still be shiny and have a luxurious texture.
5. Place plastic wrap directly on top of the mixture and let set to cure at room temperature overnight.
6. Using a ½ oz/15 ml ice cream scoop, scoop the mixture in balls onto a parchment lined cookie tray.
7. Roll the scoops into even balls and let cure uncovered at room temperature for 4-8 hours. They should have developed a skin at this point.
8. Melt remaining 9 oz/255 g chocolate and let come to room temperature.
9. Combine the remaining lemon zest, confectioners’ sugar and vanilla bean. Roll each chocolate into the sugar mixture, place back onto parchment paper and let set, about 30 minutes.
10. Sift confectioners’ sugar liberally over rolled truffles.
11. Roll the truffles around in the sugar to completely cover and let set again for 30 minutes.
12. Store in an airtight container at room temperature. They will last 1 week.
Read more about this and related recipes in our article "The Case for Creamless Ganache".