Truffles with ganache of tea

Elegant Infusion – Fondant truffles with a delicate Tea Ganache filling.

Total Time: 3 hours hours

Course: Dessert

Cuisine: Belgian

Keyword: Belgian chocolate, Belgian desserts, Bullet truffles, chocolate, tea, Truffles

Servings: 60

Calories: 80kcal

Melt the fondant chocolate
Bring the cream and milk and tea to a boil. Let it steep for 10 minutes.
Reheat. Pour this mixture over the melted fondant chocolate and mix until smooth.
Let the mixture cool slightly. Stir the butter into the ganache.
Put the ganache in a piping bag. Make sure the ganache has a temperature below 30°C or the bullet truffles will melt.
Remove the top lid from the ball truffles and save for later. Leave the ball truffles in the plastic. Fill the truffle molds with the ganache.
Let cool in the refrigerator for 10-15 minutes until the ganache has set

Put some tempered fondant chocolate in the other half of the plastic wrap and place it on top of the other half. Press gently until everything seals well.
Put in the refrigerator for about 10 minutes

Using a pallet knife, spread some tempered fondant chocolate over the table and make flakes.
Unmold the truffles
Dip the truffles in tempered dark chocolate and roll through the flakes.
Let the truffles cool and harden.