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- Chocolate Tea Truffles
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PrintCHOCOLATE TEA TRUFFLES
Serves :
5
Preparation Time :
Preparation Method :
- Pour the boiling water over the tea and let brew for about three minutes. Strain.
- Bring the heavy cream to a boil and remove from heat. Add the tea and the chocolate couverture to the cream.
- Stir until the chocolate has dissolved. Add the butter and stir until smooth.
- Place the mixture in the refrigerator. When it is firm, give it a good stir and add the melted creamed coconut while still stirring.
- Spread the mixture onto a baking sheet covered with aluminum foil. It should be around ½ in thick.
- Leave to set in the refrigerator for 2-3 hours before cutting into pieces.
- Slice the truffles into ½ x 1 in with a heated knife blade and dip the squares in cocoa powder. Store in a cool place.
INGREDIENTS
- 2 tablespoon black tea
- 100 ml boiling water
- 100 ml heavy cream
- 300 grams milk chocolate couverture
- 100 grams softened butter
- 2 tablespoon creamed coconut
- Sifted cocoa powder
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