Violet and raspberry truffles

Recipe

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ingredients	preparation
400ml 35% cream 50g green violets and raspberry infusion 75g invert sugar	Bring to the boil together and leave to infuse for a few minutes.
450g 811NV	Bring the cream to the boil again and pour over the chocolate. Homogenise with the stick blender. Leave to cool and transfer into a piping bag. After cooling pipe the truffles in small ball-shapes onto parchment paper, leave to harden overnight.
200g granulated sugar colorante violaQ.S.	Mix the sugar with a few drops of the colouring.
200g 811NV	Dip the truffles into the tempered chocolate and immediately roll through the sugar.