Jasmine-Oreo Truffles

Bring the cream to simmer in a saucepan. Once it’s simmering, add the jasmine tea. Put the cover on the pan, remove it from the heat and leave it covered to infuse for 10 minutes.

Put the roughly chopped chocolate into a heatproof bowl. After 10 minutes, put the pan back over medium heat and bring the cream to boil. Once it hits a boil, remove it from the heat and pour the cream through the sieve over the top of the chocolate. Use a hand blender to blend until homogeneous.

Next, add the cold butter and blend again. In case you do not own a hand blender, you will have to grate the chocolate or chop it very finely and whisk it into the cream, which is a bit more labor intensive.

Place the mixture in the fridge for about 30 minutes to firm up.

In the meantime, process the Oreos in the food processor and set aside.

Prepare a bowl with some cold water and put it next to your work surface. When the chocolate mixture is is firmed up, pull it out and set it on your work surface. Scoop a teaspoon of chocolate, dip your hands in water and roll a nice round ball, then roll it in the ground Oreos until coated. Set the finished balls on a parchment lined baking sheet. Repeat with the rest of the chocolate.

Tip: If you want more Oreos in the truffles then instead of dipping your hands in water, drop the chocolate directly into the ground Oreos and shape it then.