Crush the chocolate. Boil whipping cream together with Assam tea and ginger powder and pour through a sieve.
Now let the choco melt in the liquid. Cool for about 120 minutes. Spread butter in small flakes evenly over the tea-chocolate mixture and beat with the whisks of a hand mixer until creamy. Place in a piping bag fitted with a nozzle and pipe small rosettes into ramekins.
Truffles always repeated differently :
You can always vary the taste of the chocolate by adding grated orange or lemon peel, instant cappuccino or coffee, cinnamon and cardamom. Also try a shot of Obstler, cognac, rum or eggnog.
Tip: Feel free to use better chocolate – the more delicious the result!
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