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Red Tea Chocolate Ganache with Cinnamon and Plum Compote

Red Tea Chocolate Ganache with Cinnamon and Plum Compote Recipe Serves 4 Intermediate Prep Cook Total time
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  • For the Ganache
  • 7 g (¼ oz) Rooibos tea leaves
  • 150 ml (¼ pint) boiling water
  • 200 g (7 oz) dark 70% cocoa solids chocolate, chopped
  • For the Cinnamon Plum Compote
  • 300 ml (½ pint) boiling water
  • 7 g (¼ oz) Rooibos tea leaves
  • 125 g (5 oz) caster sugar
  • 450 g plums, halved
  • 2 Schwartz Cinnamon Sticks


STEP 1: Pour 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 2: For the Ganache:

STEP 3: Pour 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 4: To 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 5: For the Cinnamon Plum Compote:

STEP 6: Add 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.

This recipe uses

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