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Peach Tea Truffles and Chocolates
- Makes
30
Truffles - Difficulty
Easy
By Greg Doyle, Grant King and Katrina Kanetani
Published 2008
Ingredients
15 g ½ oz 415 ml 14½
Method
In a medium saucepan, bring the tea and cream slowly to the boil over a gentle heat, then strain through a stainless-steel sieve. Mix the invert sugar, butter and peach liqueur into the cream, then pour the mixture onto the milk chocolate in a heatproof bowl and stir with a spatula to combine and emulsify the ganache. Allow the mixture to cool. If using chocolate moulds, pipe t
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