Peach Tea Truffles and Chocolates

• 15 g (½ oz) earl grey tea leaves
• 415 ml (14½

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