With roses, a popular gift is chocolates. So, moving in with the tea theme – my mum likes tea =) – I really liked this recipe that I was sent by Horizon Communication Group and thought that it would make a great gift idea! The ganache turned out really gooey, so I just rolled the chocolate truffles using tea spoons, then coated them with white chocolate.
Earl Grey Infused Truffle
Adapted from Dilmah’s Real High Tea Recipe
2/3 cup heavy cream
2 tbsp unsalted butter
Earl Grey Tea from three tea bags
170g high quality chocolate
Heat the cream and butter over low heat and bring to the boil.
Stir in the tea leaves and allow to infuse of the heat for 5 minutes. Break chocolate into a heatsafe container – I used a mixture of dark chocolate and milk chocolate – and pour the tea infusion over the chocolate through a fine sieve, pressing against the tea leaves to squeeze out all the tea.
Stir till all the chocolate is completely melted, and place in the fridge to set.
Once set, roll out the ganache into balls. Place on a lined tray and pop tray into the freezer for a couple of minutes to firm up.
Meanwhile, melt white chocolate chips with some butter to loosen it to coating consistency. Take your cold chocolate balls out of the freezer and coat with melted white chocolate. Use two forks to drain off the excess before placing on a lined tray and pop back into the fridge to allow everything to set.
Sprinkle with sea salt to finish.