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Truffles with tea ganache

Elegant Infusion – Fondant truffles with a refined Tea-Ganache filling.
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian
Keyword: Belgian chocolate, Belgian desserts, Bullet truffles, chocolate, tea, Truffles
Servings: 60
Calories: 80kcal




For the shavings



  • Melt the dark chocolate
  • Bring the cream and milk and tea to a boil. Let it steep for 10 minutes.
  • Reheat. Pour this mixture over the melted dark 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 lower than 30°C or the bullet truffles will melt.
  • Remove the top lid from the bullet truffles and save it for later. Leave the bullet truffles in the plastic. Fill the truffle molds with the ganache.
  • Let cool in the fridge for 10-15 minutes until the ganache has set

Shut down

  • Put some tempered dark chocolate in the other half of the plastic casing and place it on top of the other half. Press gently until everything closes tightly.
  • Place in the fridge for about 10 minutes


  • Using a pallet knife, spread some tempered dark chocolate over the table and make flakes.
    Jo Huys chocolatier cursus CVO Gent
  • Unmold the truffles
  • Dip the truffles in tempered dark chocolate and roll them in the flakes.
  • Allow the truffles to cool and harden.


Serving: 1St | Calories: 80kcal
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