Tea Truffles

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Ingrediënten

  • 2.5 70g Dark couverture chocolate
  • 3.5 100g Milk couverture chocolate
  • 5 tbsp 70 ml Milk
  • 2 tbsp 30 ml Heavy cream
  • 1 ½ tsp 10 g Glucose syrup or simple syrup
  • 1 oz 20 g BLack tea Leaves (such as Earl Grey)
  • 2 tsp 10g Butter
  • About 150g milk couverture chocolate for dipping
  • Cocoa powder for dusting

Instructies

  • Chop up the chocolate and melt in a bain-marie.
  • Boil the milk with the cream and glucose syrup.
  • Add the tea and let steep for 4 minutes.
  • Sieve through cheese cloth and press all the liquid out of the cloth.
  • Mix the liquid and the butter into the melted chocolate.
  • Homogenize the mixture with an immersion blender, i.
  • e.
  • mix for 5 minutes without letting air in.
  • (Don’t lift the blender out of the liquid!
  • ) Let cool, then cream with a hand mixer.
  • Fill a piping bag fitted with a round nozzle and pipe many lines onto parchment paper.
  • Chill until firm in the refrigerator.
  • Cut into 1¼ in (3.
  • 5 cm) pieces.
  • Melt the milk chocolate, let cool, and cover the truffles with it.
  • Dust with cocoa powder.
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Recipe Category Dessert
Country Austria / European
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