Name: Truffles with tea ganache
Total time: 3 h
Cuisine: Belgian
Ingredients: 1 box hollow truffle shells (dark spherical truffle shells); 120 g cream; 80 g milk; 300 g dark chocolate; 25 g butter; 1 tea bag; 300 g chocolate (dark / tempered); 150 g chocolate (dark / tempered)

Equipment

Method

Get cooking

Ganache

Melt the dark chocolate.
Bring the cream, milk and tea to the boil. Leave to infuse for about 10 minutes.
Reheat. Pour this mixture over the melted dark chocolate and blend until smooth.
Let the mixture cool a little. Stir the butter into the ganache.
Put the ganache in a piping bag. Make sure it is below 30°C or the hollow truffle shells will melt.
Remove the upper cover from the truffle shells and keep it for later. Leave the shells in the plastic. Fill the truffle shells with ganache.
Chill in the fridge for 10–15 minutes until the ganache has set.
Time range: choose the first timer to check progress or the last for the end of the stated time.

Sealing

Put some tempered dark chocolate into the other half of the plastic casing and place it on top of the other half. Press gently until everything seals well.
Put in the fridge for about 10 minutes.

Finishing

Spread some tempered dark chocolate over the table with a palette knife and make shavings.
Unmould the truffles.
Dip the truffles in tempered dark chocolate and roll in the shavings.
Leave the truffles to cool and harden.

Background

Source and inspiration – CVO Gent – Simple Chocolate course Recipes with truffles See our truffle recipes here [wpupg-grid id="truffels"]

Truffles with tea ganache

Ingredients

Ganache

Dipping

For the shavings

Equipment

Get cooking

Ganache

Sealing

Finishing

Background