– 3 1/4 cups (18cl) whipping cream
– 5 teabags or 2 tbsp (10g)
– 3 tbsp (60g) buckwheat honey
– 7.8oz (220g) dark chocolate
– 2 tbsp (25g) butter
– 2.6oz (75g) cocoa powder
Bring the cream to the boil in a small saucepan.
Remove from the heat, add the tea and leave to infuse for 4 minutes.
Remove the teabags or tea leaves after 4 minutes.
Place the honey and chocolate in a bowl, then slowly add the tea-flavoured cream, stirring with a wooden spatula.
Heat in a bain marie until the mixture is smooth and glossy.
Off the heat, add the butter in small pieces and mix gently.
Line the base of a rectangular baking dish with baking parchment.
Pour in the chocolate cream and chill in the fridge for 2 hours.
Slide a knife around the edges of the dish to help remove the mixture from the dish.
Cut the truffle mixture into cubes.
Shape the cubes into balls, keeping your hands dusted with icing sugar.
Return the truffles to the fridge for 1 hour.
Place the truffles on a plate of cocoa powder and roll until coated in the powder.
Store in a sealed container in the fridge.
CHAI IMPERIAL black tea
Inspired by the Indian tradition of spiced tea, Chai Impérial is a delicate black tea pepped up with a generous blend of green cardamom, pink peppercorns, cinnamon, ginger, and orange zest. Full of precious spices, Chai Imperial is a delicious and warm blend which can be prepared nature or with milk like in the Indian tradition. WWW.PALAISDESTHES.COM