Tea Butter Truffles

(Serves 4)

Ingredients

90 g (3 oz)	Dark chocolate
90 g (3 oz)	Milk chocolate
75 mL (5 tbsp)	Milk
30 mL (1 oz)	35% cream
15 mL (1 tbsp)	Glucose syrup
120 mL (4 oz)	Earl Grey tea leaves
5 mL (1 tsp)	Sweet butter
454 g (1 lb)	Dark chocolate to finish
250 mL (1 cup)	Icing sugar
250 mL (1 cup)	Cocoa powder
250 mL (1 cup)	Pistachio nuts, finely chopped

Method

Melt both types of chocolate over hot water bath.
Bring the milk to the boil with the cream and glucose syrup. Add the tea leaves and allow to infuse for 5 minutes.
Strain this mixture through a sieve lined with cheesecloth and squeeze well.
Stir the butter into the warm chocolate then add the cream mixture.
Blend thoroughly with a silicone spatula. Using a candy thermometer, cool to 30ºC (85ºF), spread into rectangular dish, refrigerate allowing hardening.
To roll truffles, fill a piping bag with truffle cream and pipe into small balls. Let them harden in fridge.
To finish, melt dark chocolate over a hot water bath and heat chocolate to 40ºC (104ºF). Take off the heat and let cool to 27ºC (80ºF). Place the cooled chocolate back onto the water bath and warm to 31ºC (88ºF). Dip the chocolate truffles one at time into the chocolate and then roll in icing sugar, cocoa or chopped pistachio nuts.