Combine the heavy cream with the tea and bring to a boil. Remove from heat, cover, and let steep for 5 minutes. Strain the tea out of the cream mixture.

Add the corn syrup to the cream mixture and bring back to a boil. Pour the hot cream mixture over the Veliche® Chocolat Lait 40% and allow to sit for 60 seconds, allowing the chocolate to melt. Stir chocolate and cream, starting in the center of the bowl until it emulsifies. Mix the butter into the ganache making sure that no lumps remain. Allow ganache to cool.

Using hollow molds made with Veliche® Chocolat Lait 40%, deposit ganache into cavities. Let the centers crust, then bottom.

Yield: Approximately 115 truffles (depending on mould size)


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