Tea Truffles
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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