- 30g earl grey tea leaves
- 930ml whipping cream
- 160g inverted sugar solution
- 200g unsalted butter at room temperature
- 3tbsp peach liqueur
- 1110g milk chocolate melted
- 1kg tempered dark chocolate
- Or chocolate cases
peach tea truffles
peter Jackson
7th November 2011
peach tea truffles
Boil tea and cream, leave to infuse 10mins.
Reboil and strain.
Stir in the invert sugar, peach liq...
Ingredients
Method
Boil tea and cream, leave to infuse 10mins.
Reboil and strain.
Stir in the invert sugar, peach liqueur, and butter.
Pour onto the chocolate and combine until smooth.
Either pour into chocolate cases or allow to cool and shape into truffles.
Dip in the tempered chocolate and serve.
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