Lapsang Souchon & Beetroot Dark Chocolate Truffle

.

20g (0.7oz) – Chaucer Beetroot Powder
4g (0.14oz) – Lapsang Souchong Tea
150g (5.29oz) – Double Cream
250g (8.81oz) – White Chocolate pieces – for ganache centre
500g (17.63oz) – 72% Dark Chocolate – for shells

Other ingredients suggestions

Why not try replacing Beetroot with Sour Cherry for an interesting and diverse flavour profile.

Fruit:

Strawberry

Raspberry

Blueberry

Blackberry

Cranberry

Sour Cherry

Lemon

Orange

Lime

Clementine

1
Pour the Cream into a small saucepan, adding the tea Leaves, gently heat, stirring in the tea to marinade thoroughly for 3 minutes.
2
Drain the tea leaves from the cream, return the cream to the pan and add the beetroot powder to the cream and bring to a rolling boil.
3
Pour the hot cream directly over the white chocolate pieces (250g / 8.81oz) and allow to steep in the cream so the chocolate melts.
4
When the mixture no longer feels warm to the touch give the ingredients a thorough stir to incorporate the ingredients thoroughly.
5
Prepare the 500g (17.63oz) of dark chocolate by melting and tempering the chocolate ready to work with.
6
Prepare the moulds by polishing each cavity thoroughly.
7
Prepare the moulds for the ganache centres by filling each cavity with the tempered chocolate. Up-turn the mould and drain the chocolate back into the bowl, shaking the mould to encourage the excess to drain out.
8
Allow the chocolate to set dry to the touch before filling each cavity with the prepared ganache centre.
9
The ganache should fill each cavity allowing 2 – 3mm gap at the top for the moulds to be sealed. Allow the ganache to set and crystallise over before sealing with tempered chocolate.
10
Once the tops are set place in the fridge to fully stabilise before tapping the chocolates out of the moulds.
11
Makes about 50 filled ganache chocolates