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