Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Makes approx. 30 truffles
Dietary
Vegetarian
By Paul A YoungFrom Saturday Kitchen
Ingredients
For the ganache truffle filling
- 250g/9oz milk chocolate, broken into pieces
- 80g/2¾oz biscuits of your choice, broken into small pieces
- 3 teabags or 3 tsp loose-leaf tea, made into 75ml/2½fl oz strong tea
For the coating and rolling
- 150g/5½oz milk chocolate, broken into pieces
- 160g/5¾oz biscuits of your choice, crushed to a crumbly powder
- 50g/1¾oz cocoa powder
Method
Bring a little water to a simmer in a pan. Place the chocolate in a large heatproof bowl, then set the bowl over the simmering water. Leave the chocolate to melt, making sure the water doesn’t boil. This should take around 15 minutes.
Put the biscuits into a mixing bowl and pour over the hot tea. Leave to soak for 5 minutes. Stir well until the biscuits have soaked up the tea and the mixture is like porridge.
Pour the tea and biscuit mixture into the melted chocolate and whisk until smooth. Pop the mixture into a shallow food container and place in the fridge for 2 hours to firm up.
To coat the truffles, melt half of the chocolate in the same way as described in step 1. Chop the remaining chocolate into small pieces and mix with the melted chocolate until smooth. Tip the biscuit crumbs into a medium mixing bowl.
Scoop the chilled ganache filling into pieces the size you’d like the truffles to be – a teaspoon is good for this.
Dust your fingers with the cocoa powder and roll the pieces of ganache into balls. Next, dip your fingers into the melted chocolate and roll the melted chocolate around the truffles, then place each one into the crushed biscuits, shaking the bowl to coat.
Place the coated truffles onto a tray lined with greaseproof paper and pop them in the fridge for 15 minutes. Eat at room temperature with a cup of tea. Will keep for 1 week.