Chocolate Tea Truffles
Tea & chocolate…a perfect pair!
Makes approximately 2 dozen truffles.
10 oz. semi-sweet or bittersweet chocolate, chopped in small pieces
3 Tbsp. sweet butter (unsalted)
½ c. heavy cream
1 Tbsp. corn syrup
1 ½ tsp. loose green tea
Unsweetened cocoa powder
1. Place cream and corn syrup in saucepan. Heat over medium heat just to a simmer. Take off heat and add green tea. Steep 3-4 minutes and strain out tea leaves.
2. While tea steeps in cream mixture, place chopped chocolate and butter in microwaveable bowl. Microwave on high for 30 seconds. Stir and microwave on high for 30 seconds more. Stir to mix. Chocolate mixture should be smooth.
3. Pour strained cream mixture over chocolate. Let sit 2 minutes. Stir chocolate and cream together to mix.
4. Pour into an 8 x 8 inch baking dish and place uncovered in refrigerator for approximately 1 hour.
5. Remove from refrigerator and spoon 24 equal portions onto a wax or parchment covered cookie sheet. Place back in refrigerator for 1 hour.
6. Pour some cocoa powder into a pie plate or round, shallow pan. Add enough powdered sugar to make it slightly sweet.
7. Remove truffle portions from refrigerator and roll quickly into balls. Roll in cocoa powder mixture and place in airtight container, placing wax paper between layers.
8. Arrange on tray shortly before serving. Keeps 2 weeks in refrigerator.
Use Earl Grey black tea or 1/3 cup fresh, clean, pesticide free mint leaves or violets in place of green tea.
Coat with melted chocolate before rolling in unsweetened cocoa powder.
Serving suggestion: Place truffles in small paper candy cups.
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