Chef's Recipes

Bar H: Green tea chocolate truffles

Australian Gourmet Traveller recipe for Green tea chocolate truffles by Hamish Ingham, Bar H, Sydney

By Hamish Ingham
  • 30 mins preparation
  • 10 mins cooking plus infusing, setting
  • Serves 25
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Bar H: Green tea chocolate truffles
“My friend Varuni has the most amazing tea shop in Hobart; it’s called Chado. I love to use her green tea in this recipe because it’s so fresh and alive, and with chocolate it’s a wonderful combination.” - Hamish Ingham, Bar H, Sydney


  • 250 ml pouring cream (1 cup)
  • 20 gm green tea leaves (1/3 cup)
  • 600 gm dark chocolate (65% cocoa solids), finely chopped
  • For dusting: Dutch-process cocoa


  • 1
    Bring cream and tea just to the boil over medium-high heat, remove from heat and stand to infuse (30 minutes). Strain through a fine sieve, pressing leaves with the back of a spoon to extract cream (discard leaves).
  • 2
    Melt half the chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat, add cream mixture, stir to combine, cover and refrigerate until set (2-3 hours).
  • 3
    Melt 200gm of remaining chocolate over simmering water, add remaining chocolate and stir until smooth.
  • 4
    Scoop balls of tea chocolate mixture with a melon-baller, coat in melted chocolate, shake off excess and set aside on a wire rack to set (25-30 minutes). Dust with cocoa and serve. Alternatively, truffles will keep in an airtight container in the refrigerator for a week. Bring to room temperature before serving.


This recipe is from the December 2011 issue of .
Drink Suggestion: Oolong tea. Drink suggestion by Charles Leong

  • Author: Hamish Ingham