
Harry Eastwood
from
Market Kitchen
Harry Eastwood's tea-scented truffles look gorgeous rolled in cocoa powder, pink icing sugar or vivid green pistachios
Harry Eastwood's tea-scented truffles look gorgeous rolled in cocoa powder, pink icing sugar or vivid green pistachios
White chocolate truffles
Method
2. Once melted, mix in the tea 1 teaspoonful at a time, taking care not to waltz the chocolate around the bowl more than a few short times. The chocolate will hate this, seize up and crystallise, which is exactly what we are hoping for.
3. At the 'tantrum' stage, mix in the honey with a spatula until the chocolate is cheerful again- it will gloss and smooth up almost instantly. Place the soothed chocolate in the fridge for 20 minutes until just set.
4. To coat: scoop up the mixture into teaspoon sized balls and roll in the coatings. Set aside on a plate or in a jar to serve, and keep in the fridge until you want them.
Prep:
20 min, plus 20 mins chilling
Cook: 10 min
Cook: 10 min
Ingredients
200g white chocolate5 tsp strong lapsang souchong or green tea
3 tsp clear runny Honey
to coat
pistachio nuts, blitzed in a food processorCocoa powder
icing sugar, dyed pink with food colouring
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