Chocolate truffles & Chai Impérial

40 truffles Dessert
  • medium
  • 1h
  • 4min
Truffes au chocolat & Chaï Impérial


  • 5 teabags or 2 tbsp (10g) Chai Imperial in a large filter
  • 6 fl. oz. (18cl) of whipping cream
  • 2 oz. (60g) of buckwheat honey
  • 8 oz. (220g) of dark chocolate
  • 0.9 oz. (25g) of butter
  • 2 2/3 oz. (75g) of cocoa powder


  • 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.

Serving suggestion

Chai Imperial is the perfect partner for chocolate and imparts a wonderfully rich aroma.
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