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White chocolate truffles
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Harry Eastwood's tea-scented truffles look gorgeous rolled in cocoa powder, pink icing sugar or vivid green pistachios
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Ingredients
- 200g white chocolate
- 5 tsp strong lapsang souchong or green tea
- 3 tsp clear runny Honey
to coat
- pistachio nuts, blitzed in a food processor
- Cocoa powder
- icing sugar, dyed pink with food colouring
Method
1. Patiently melt the chocolate in a bowl over a saucepan of slow simmering water. If you try and do this too fast, you will cause havoc with the chocolate.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.
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Latest Comment
How many truffles does this recipe make ? Thanks Jacki