Red Tea Chocolate Ganache with Cinnamon and Plum Compote

Red Tea Chocolate Ganache with Cinnamon and Plum Compote

Red Tea Chocolate Ganache with Cinnamon and Plum Compote

Prep Time
15 Minutes
Cook Time
15 Minutes
Ingredients
10
Servings
4
Ingredients
  • For the Ganache

  • 7 gram (¼ ounce) Rooibos tea leaves

  • 150 millilitre (¼ pint) boiling water

  • 200 gram (7 ounce) dark 70% cocoa solids chocolate, chopped

  • For the Cinnamon Plum Compote

  • 300 millilitre (½ pint) boiling water

  • 7 gram (¼ ounce) Rooibos tea leaves

  • 125 gram (5 ounce) caster sugar

  • 450 gram plums, halved

  • 2 Cinnamon Sticks

Key Products
Cinnamon Sticks

Product Information

£ 1.69/unit,13g

Instructions

  • 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.
  • 2 For the Ganache:
  • 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.
  • 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
  • 5 For the Cinnamon Plum Compote:
  • 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.
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