One of my favorite drinks is milk tea, and Thai Iced Tea is no exception; it’s rich, creamy, smooth without being overly sweet, basically all the characteristics I look for in a dessert, but in the form of a drink! When I saw boxes of this stuff on sale, I knew I had to use it for something!
As it turns out, World Market also had blocks of Callebaut Coverture on sale (1/2 off!!), and so began my dream of combining the two flavors for a match made in heaven.
Scaling out some chocolate. Make sure you chop it finely!
Ingredients for the cremeux.
Just before tempering the eggs in.
After mixing it with the chocolate. The word “cremeux” is just the french word for “creamy.” It is basically a rich, silky custard that is somewhere between pudding and a mousse. So basically, heaven!
Filling the truffle molds. I made a mistake of filling them a little too high.
Popping them out of the molds. I won’t lie, I was ecstatic when I saw how glossy the shells got 🙂
The finished product. This is quite possibly one of my best attempts at truffle making, and I’m definitely glad I tried! After taking a bite into these babies, the silky custard bursts into your mouth, and the Thai Iced Tea flavor adds a nice bittersweet touch. When I first learned how to temper chocolate, it was just a big pain in the butt (tabling, ugh!), so I avoided anything that required it for a long time. After learning some new, cleaner methods (seeding, yay!) I decided it was time to put it to the test, and I’d say it was a success!
Thai Iced Tea Chocolate Creameux
1 cup milk
1/2 cup heavy cream
5 bags single-serve thai iced tea
3 egg yolks
3 + 3 Tablespoons granulated sugar
6 oz (good!) dark chocolate, chopped finely
In a small saucepot, combine milk, cream, tea bags, and 3 tablespoons sugar. Whisk together and bring to a simmer over low heat, then remove from heat and let tea steep 10 minutes, until cream is a deep orange. Remove and discard tea bags, squeezing out any excess liquid. Bring liquid to a light simmer. In a small bowl, whisk well egg yolks and 3 tablespoons sugar, until there are no visible lumps. While whisking, pour 1/3 of hot milk mixture into egg yolks, whisk until combined. Add egg mixture to saucepot and whisk to combine. With a rubber spatula, gently stir and scrape sides and bottom of pot until custard becomes thick and coats the back of the spatula well. Pour custard over chopped dark chocolate, and whisk well to combine, until all chocolate is melted. The finished product should look smooth and glossy.
Keep refrigerated until ready to use, and serve cold. Cremeux should thicken as it cools. OR, you could be a little naughty like I was and use them as a bon bon filling!
Temper about 1 pound of dark coverture and pour into clean and dry polycarbonate or silicon molds*, filling up every mold. Vigorously tap out excess chocolate back into bowl and out of molds. The more you tap out, the thinner the shell will be, and the more delicate the truffle will be (which is what you want!). With an offset spatula, scrape off any excess chocolate from the top of the mold, making sure surface is completely smooth. After shell has set (I put it in the fridge for a few minutes because I was a tad impatient), pipe cremeux into center of each mold, leaving a 1/8″ lip around the edges for the bottoms of the bon bons. Let filling set in fridge for a few minutes. When filling is set, pour the rest of the tempered chocolate over the molds, and use an offset spatula to scrape off (well!) any excess chocolate and smooth the bottoms. If chocolate is tempered properly, the bottoms should set up within a few minutes. Now pop out your bon bons and enjoy!
*I used a silicon mold for these, polycarbonate molds probably would have been better in terms of scraping off extra chocolate smoothly, but it’s your decision!