Store-cupboard tea truffles


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The strength of the tea needs to balance with the chocolate in this recipe, so use 4 tablespoons for a weaker tea, or up to 6 for a stronger tea. Bring the tea, water and sugar to the boil then simmer for 3 minutes. Remove from the heat
  • 300ml of water
  • 100g of golden caster sugar
  • 4 tbsp of loose tea, up to 6 for a weaker tea
Leave the mixture to infuse and cool completely. Pass through a fine sieve or muslin cloth into a clean pan and return to a simmer
Break the chocolate into small pieces and add to a large, heat-proof bowl. Pour the tea over the chocolate and whisk thoroughly until melted
Taste the ganache - if the flavour of tea is not coming through enough, you may be able to strengthen the flavour by using a few drops of essential oil, such as bergamot or peppermint, depending on what kind of tea you are using. You can also boost the flavour with a splash of very strong tea, but be sure to add more chocolate to the mix if you add a lot of liquid. This will ensure the ganache sets properly
Leave the ganache to cool, then cover and place in the fridge to set for at least 2 hours
When the ganache is set, scoop out even quantities with a teaspoon and place on some parchment paper. Coat your hands in cocoa powder and quickly roll into balls before the ganache starts to melt. Store in the fridge until ready to coat in tempered chocolate, or eat straight away
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