Lapsang Truffles

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Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 75 ml ( fl oz/ cup) crème fraîche
  • 75

Method

Bring the crème fraîche, cream and butter to a boil in a heavy-based saucepan. Stir in the tea.

Melt the chocolate over a bain-marie. Pour the cream through a fine strainer over the chocolate and stir carefully until the chocolate has an even colour. Leave to cool in the refrigerator.

Go do something else in the meantime…

When the chocolate has become ‘hard’, roll into b