Chocolate & Tea truffles
Recipe made with a classic tea from the House : GOÛT RUSSE DOUCHKA, black tea and citrus fruits essential oil (bergamot, sweet orange and lemon).
Ingrédients (for 1 kg of truffles)
■ GOÛT RUSSE DOUCHKA Black tea 20 g
■ Liquid cream 27 cl
■ Dark pastry chocolate (65% cocoa) 660 g
■ Fresh butter 65g
■ Bitter cocoa powder 250 g
Preparation
- The day before, cold-brew the tea in the cream, cover and chill. Gently heat the cream and tea to around 40°C, then filter the infusion.
- In a second container, melt 360g of dark chocolate in a bain-marie or microwave oven. The ideal temperature is when the chocolate has the consistency of a soft paste and is no more than 40°C to the touch. Fold the cream into the softened chocolate in three batches, stirring gently with a spatula. Allow the mixture to rest and cool for around 10 minutes. Stir in the softened butter. Leave the ganache to set in a cool place.
- Form balls of ganache with a teaspoon and dip into 300g of melted dark chocolate with a fork. Drain lightly and roll the truffle in the cocoa powder to finish. Enjoy a smooth truffle with delicate citrus flavors blended with the woody notes of black tea.
Goût Russe Douchka tea selection
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