TRUFFLED DRAGON’S BEARD
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Claire Van Vuuren
Mitchell Grady
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Teas Used
Ingredients
Truffles- 700g dark chocolate
- 700ml cream
- 5 tsp Dilmah Italian Almond Tea
- 150g glucose
- 100g butter
- 200g sugar
- 50g glucose
- 200ml water
- Cornflour
- Cocoa powder
Methods and Directions
Truffles- Infuse cream with tea for 10 minutes. Strain and only use 400ml of the cream.
- Add glucose and bring to a boil.
- Pour over the chocolate and butter and blend until smooth.
- Chill and roll into balls.
- Cover with tempered choc and roll in cocoa powder.
- Boil to 123C.
- Cool, then pull in cornflour and cocoa.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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