2 teaspoons of Fyllo tea powder and 2 teaspoons of icing sugar, mixed and sieved, for dusting
Put the chocolate in a bowl.
In another bowl, combine the milk and 1 teaspoon of Fyllo tea powder until smooth.
In a saucepan, heat the cream slowly, and boil for 30 seconds. Add the Fyllo paste and stir well. Pour the hot Fyllo mixture over the chocolate, and stir until the chocolate has melted and the mixture is smooth.
Leave the mixture to cool, then leave in the fridge until firm (this can take some time).
Form the ganache into truffles (it easiest to work it into a ball between two teaspoons, which also creates an attractive “rough” appearance). Roll the truffles in Fyllo powder, and store in the fridge.
You may need to re-roll the truffles just before serving.
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