Chocolate Truffles with a Tea Infusion

• 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.