Red Tea Chocolate Ganache with Cinnamon and Plum Compote Recipe

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Red Tea Chocolate Ganache with Cinnamon and Plum Compote

Serves 4 Intermediate Prep 15 min mins Cook 15 min mins

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Ingredients

For the Ganache
7g (¼oz) Rooibos tea leaves
150ml (¼ pint) boiling water
200g (7oz) dark 70% cocoa solids chocolate, chopped
For the Cinnamon Plum Compote
300ml (½ pint) boiling water
7g (¼oz) Rooibos tea leaves
125g (5oz) caster sugar
450g plums, halved
2 Schwartz Cinnamon Sticks

Method

STEP 1For the Ganache:

STEP 2Pour the boiling water over the tea leaves, cover and infuse for 2 minutes. Place the chocolate in a saucepan, then strain the hot tea over the chocolate, heat the saucepan on a medium-low heat then whisk until the chocolate has melted. Transfer to a container suitable for refrigerating, cool then chill for 2 hours or until set.

STEP 3To serve, remove the chilled chocolate from the fridge. Dip a tablespoon or ice cream scoop in hot water and scoop out onto a plate. Serve with plum compote

STEP 4For the Cinnamon Plum Compote:

STEP 5Pour the boiling water over tea leaves and leave to infuse for two minutes. Strain in to a large saucepan and bring to the boil, discarding tea leaves. Add the sugar and cook for 1 minute.

STEP 6Add plums and Cinnamon Sticks then simmer for 8-10 minutes until softened. Remove the plums, and simmer the cooking liquor until thickened, pour over plums and leave to cool, serve at room temperature.