Lapsang Souchon & Beetroot Dark Chocolate Truffle
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Products used
Ingredients
- 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
Method
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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