Cocoa dust on the fingertips and the scent of cinnamon and cloves filling the kitchen: steeped in warm cream, Dammann Frères’ Infusion de Noël N°467, rich with cocoa beans, cardamom and ginger, gives these truffles the taste of a winter evening.
Makes 20 · 30 min + 2 h chilling
Ingredients
- 1/2 cup (120 ml) heavy cream
- 2 tea bags of Infusion de Noël N°467 (Dammann Frères)
- 7 oz (200 g) dark chocolate, chopped
- Cocoa powder, for rolling
Method
- Bring 1/2 cup (120 ml) of heavy cream to a simmer, remove from the heat, add 2 tea bags of Infusion de Noël and steep, covered, for 6 minutes.
- Remove the tea bags, pressing them well, then reheat the cream until steaming.
- Pour it over 7 oz (200 g) of chopped dark chocolate, wait 1 minute, then stir until smooth and glossy.
- Refrigerate for 2 hours, then shape into small balls and roll them in cocoa powder.
The star of this recipe: Infusion de Noël N°467, by Dammann Frères.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
