For the truffles
200 grams vanilla cookie crumbs
100 grams crushed vanilla wafer cookies
250 ml strong brewed pomegranate tea
20 grams butter
1 tablespoon honey
For the glaze
200 grams dark chocolate
2 tablespoons vegetable oil
Preparation
Pour freshly brewed piping hot tea over the ground wafer cookies mixed with butter and honey, and stir to combine well. Add the ground cookies in a few batches, until you get a pliable dough–like batter, that doesn't stick to your hands (you may not need all of the cookie crumbs). Put the batter in the fridge for about 20 minutes, then shape 1-inch truffles, using a small cookie scoop. Arrange them on a baking sheet lined with baking paper and return them to the fridge for a few hours, to harden. Melt the chocolate in a double boiler (or in the microwave) with the vegetable oil, glaze the truffles, let the glaze set and serve. Yields 20 truffles.
