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TEA INFUSED CHOCOLATE TRUFFLES
Makes 1 dozen truffles (recipe doubles well)
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Tea is such a versatile ingredient to sip, savour and cook with. Infuse and steep bold tea flavors into the rich cream and butter mixture for delicious results.
Our classic chocolate truffle recipe pairs well with all of our Chef Inspired Tea Flavours. Whip up several batches and infuse with a different Chef Inspired tea flavour and topping each time.
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SUGGESTIONS CHEF INSPIRED TEA FLAVOURS TO USE
Caramel Butter Beer
Vanilla Rooibos
Pomegranate Lavender Green Tea
Pina Colada Herbal Tea
Earl Grey Cream Tea
Masala Chai Tea
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TEA INFUSED CHOCOLATE TRUFFLES
2/3 cup/150 ml heavy cream
2 tbsp/30 ml butter, chilled, chopped into chunks
2 tsp/10 ml Chef Inspired Tea
6 oz/175 g bittersweet chocolate, chopped
Toppings
1 cup/250 ml unsweetened Dutch cocoa powder
½ cup/125 ml almonds, chopped or almonds
Other topping suggestions: crushed candy canes,
peanut brittle
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METHOD
Combine the cream and butter in a small saucepan and bring to a boil. Stir in the tea leaves. Remove the mixture from the heat and let steep for 10-15 minutes. Strain mixture and discard tea leaves.
Put the chocolate chunks in a bowl and pour the hot tea infused cream mixture over the chocolate. Stir mixture until smooth. Chill the chocolate until firm, about 2 hours.
Scoop about 1½ tsp/7 ml for small and 1 tbsp/15 ml for large truffles. Roll the chilled chocolate balls into the cocoa and then into the chopped nuts or desired topping.
Store in airtight container with parchment paper or paper towels in between the layers of truffles. Refrigerate for one week or freeze up to one month.