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Chocolate Truffles with a Tea Infusion

Enjoy with
Sandeman Porto Vau Vintage
Mixology & Food


  • 760 g of cooking chocolate (preferably Valhrona)
  • 60 g of unsalted butter
  • Cocoa powder (to taste)
  • 1 1/2 cups of fresh cream
  • 2 teaspoons of cherry flavoured tea


Place the cream and the tea in a small saucepan and bring to the boil. Switch off, cover the pan and allow to rest for 10-15 minutes. Sieve the mixture and set aside.

In a medium sized pan place the chocolate, butter and cream. Cook over a medium heat until all is melted. Place the mixture in a 20cm square cake tin lined with greaseproof paper.

Place in the fridge overnight or until hard. Cut the cake into small squares using a warm knife. Sprinkle with cocoa powder.

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