Chocolate truffles & Chaï Impérial

Preparation

• Bring the cream to the boil in a small saucepan.
• Remove from the heat, add the tea and leave to infuse for 4 minutes.
• Place the honey and chocolate in a bowl, then slowly add the tea-flavoured cream, stirring with a wooden spatula.
• Heat in a bain marie until the mixture is smooth and glossy.
• Off the heat, add the butter in small pieces and mix gently.
• Line the base of a rectangular baking dish with baking parchment.
• Pour in the chocolate cream and chill in the fridge for 2 hours.
• Slide a knife around the edges of the dish to help remove the mixture from the dish.
• Cut the truffle mixture into cubes.
• Shape the cubes into balls, keeping your hands dusted with icing sugar.
• Return the truffles to the fridge for 1 hour.
• Place the truffles on a plate of cocoa powder and roll until coated in the powder.
• Rouler les truffes dedans afin de les recouvrir de cacao.
• Store in a sealed container in the fridge.