Afternoon delights: Tea truffles
Unusual in the best possible way: delicate, tea-scented and very easy to make.
MAKES 25
TEA MATCH Something effervescent and celebratory. Try Fortnum & Mason’s Sparkling Tea.
40g caster sugar
5 tbsp loose-leaf Darjeeling tea
250g dark chocolate (at least 66% cocoa solids), cut into 1cm squares
50g cocoa powder
- Place the sugar in a saucepan with 250ml water. Bring to the boil, then stir in the tea. Remove from the heat and leave to stand for 1 minute. In three stages, pour the hot tea through a sieve over the chocolate in a heatproof mixing bowl. Use a spatula to scrape down the sides and stir continuously until the chocolate is melted and smooth.
- Use an electric beater to beat the chocolate for a minute, keeping the whisk attachments submerged under the mixture to prevent bubbles from forming. Cover and place in the fridge for an hour until cool.
- Remove the chocolate mixture from the fridge 10 minutes before making the truffles. Sift the cocoa powder on to a plate and over your hands, then take a teaspoon of the chocolate mixture and pinch it between your powdered palms and fingers to form a ball. Roll it over the cocoa powder on the plate, then transfer to a serving dish. Repeat with the remaining chocolate mixture and cocoa powder. Store in the fridge in an airtight container for up to a week.