I’ve been slowly switching to tea lately and I’ve fallen in love with Tracy Stern SALONTEA. My favorite is THE LOVER. However, I had no idea you can make way more with tea than, well, you know … tea. Yeah. You can make tea chocolate truffles. Tea and chocolate? I’ll take it.
Ingredients
2/3 heavy cream
2 tablespoons of unsalted butter (cut into pieces and softened)
2 tablespoons of THE LOVER tea-chocolate Chai tea leaves
6 oz finest bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
Directions
Combine the cream and butter in a small saucepan and bring to boil. Stir in the tealeaves. Remove from heat and let steep for 3-5 minutes. Put chocolate in a bowl and strain the cream mixture through a sieve over the chocolate: discard the tealeaves. Whisk the chocolate and cream mixture together until smooth, chill for approx. 2 hours until mixture is firm. Dust your hands with a bit of cocoa (or cinnamon) then use your hands to roll the chilled chocolate mixture into balls (Tracy likes to use a melon scooper). Use 1 to 1 ½ tablespoons of chocolate mixture for each truffle. Drop the truffles into the cocoa, turn them until they’re lightly coated, and then place them in an airtight container. Store them in layers separated by wax paper. Serve in edible rose petals…enjoy!
