Truffles with ganache of tea

Elegant Infusion – Fondant truffles with a delicate 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

Ingredients
 

  • 1 box bullet truffles (or truffle balls (fondant))

Ganache

  • 120 g cream
  • 80 g milk
  • 300 g dark chocolate
  • 25 g butter
  • 1 tea bag

Dipping

  • 300 g chocolate ((fondant/tempered))

For the shavings

  • 150 g chocolate ((fondant/tempered))

Instructions

Ganache

  • 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

Close

  • 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

Finish

  • Using a pallet knife, spread some tempered fondant 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 through the flakes.
  • Let the truffles cool and harden.

Voedingswaarden

Serving: 1St | Calories: 80kcal

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