Name: Tea Rose Chocolate Truffles, recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6
Ingredients: Truffles; 250g 52% dark couverture chocolate, room temperature; 100g single/low fat cream, room temperature; 2 tbsp or 2 teabags Teabox Mountain Rose Tea; Topping; 20g good quality cocoa powder to toss the truffles in

ABOUT Tea Rose Chocolate Truffles, RECIPE

Simple chocolate goodness with a few of my favourite things. Chocolate, single cream and Mountain Rose Tea from Teabox. The tea is a fragrant blend of jasmine-infused winter flush black tea with rose and cardamom, and you can well imagine the lilting flavours it added to the truffles. Just right for the festive season.

Ingredients Serving: 6

Truffles
250g 52% dark couverture chocolate, room temperature
100g single/low fat cream, room temperature
2 tbsp or 2 teabags Teabox Mountain Rose Tea
Topping
20g good quality cocoa powder to toss the truffles in

Instructions

Place the cream and tea leaves or teabags in a heavy bottom saucepan and simmer for 5 minutes.
In the meantime, finely chop the chocolate, or run it in the processor until almost ground. {I ran it in the Thermomix for 20 seconds, Speed 10} Place in a large bowl.
If using tea leaves, strain the simmering cream over the ground chocolate. If using teabags, gently squeeze the teabags, and dispose, then pour the hot cream over the chocolate.
Whisk with a spatula or balloon whisk continuously until the chocolate melts and is smooth.
Cover the bowl with clingwrap, and chill for 2-3 hours or until firm to touch.
Using a cookie scoop or round measuring spoon, portion out approx 16 bits. With very clean hands, roll into balls, then toss in the cocoa powder. You could toss a few in tea leaves as well, pressing gently to fix for a je ne sais quoi feel!

Similar Recipes