Truffle recipe - Nutty Milk Chocolate with Dragon well.
Gorgeous Tea-Infused Chocolate Truffles created by Waitrose Food Illustrated writer Rachel de Thample exclusively for JING
Each time I stick my nose in a bag of Dragon Well tea, I think of chocolate. It must the nutty aromas you get from this particular tea, which is dried by pressing and cooking the individual, fresh tea leaves in a wok to preserve their flavour.
"I use Green & Black’s milk chocolate (which has a high cocoa content) with almond in this recipe as the nuts seem to accentuate the tea’s high notes. Also, I like to use a dot of salted butter in this recipe to cut through the richness of the chocolate.
- Break 200g milk chocolate with almonds (i.e. two Green & Black’s 100g bars of milk with almond) into a large glass bowl and add 30g salted, room temperature butter.
- Heat 250ml double cream with 4 heaped tablespoons Dragon Well tea until simmering. Keep on a low heat for 3 minutes. Then allow to cream to cool and infuse with the tea for 10 minutes.
- Place the glass bowl containing the chocolate and butter over a bain marie (or a sauce pan large enough to hold the bowl suspended over it. Fill pan with 2cm water and bring to a rolling simmer) and strain the cream (leaving the tea leaves behind) over the chocolate.
- Stir the cream into the chocolate, which should be melting at this point from the heat of the bain marie. Allow to cool.
- Then, place the bowl in the refrigerator and chill for 3 hours or overnight. Once set, scoop up the mixture in rounded teaspoonfuls and roll by hand to form balls.
- Have a dish ready with 60g cocoa.
- Roll the truffles in the cocoa to coat and serve immediately or chill and eat within three days.