These simple truffles are comprised of a few basic ingredients: chocolate, cream, sugar and tea! They’re surprisingly easy to make and you can infuse your truffles with the tea of your choice. I made three separate batches to experiment with different teas– Earl Grey, Chai and Matcha (which requires a slightly altered recipe – see below)
Chocolate Tea-Infused Truffles
- 2 cups dark chocolate chips (I used Nestle Toll House semi sweet morsels)
- 1 teaspoon sugar
- 2/3 cup heavy cream
- 2 teaspoons Art of Tea’s Earl Grey or Tali’s Masala Chai (finely ground)
- Unsweetened cocoa powder (to dust)
Place the chocolate and sugar in a large heat proof bowl
Put the cream and tea in a heavy bottomed saucepan, and heat slowly on a low heat until it starts to simmer.
Once it starts to simmer, remove it from the heat and pour through a fine mesh sieve into the bowl of chocolate and sugar. Discard strained tea leaves.
Whisk the mixture until combined
Pour into a shallow dish and allow the mixture to cool for at least a few hours. If you’re in a rush, you can always pop it in the freezer.
Once the mixture is set, use a melon-baller to scrape up a truffle sized amount of ganache, then roll it into a ball (this is much easier if you dust your hands with cocoa). Roll each ball in the cocoa powder. And hey presto, tea truffles to enjoy! Keep chilled.
Chocolate Matcha Truffles
- 1 cup dark chocolate chips
- ¼ cup sugar
- 1/3 cup heavy cream
- ½ teaspoon Art of Tea’s Matcha Grade A
- White chocolate & Matcha for decorating (optional!)
Place the chocolate and sugar in a large heat proof bowl
Put the cream and Matcha tea in a heavy bottomed saucepan, and heat slowly on a low heat until it starts to simmer
Once it starts to simmer, remove it from the heat and pour into the chocolate bowl
Whisk the mixture until combined
Pour into a shallow dish and allow the mixture to cool for at least a few hours. If you’re in a rush, you can always pop it in the freezer.
Once the mixture is set, use a melon-baller to scrape up a truffle sized amount of ganache, then roll it into a ball
I topped off each truffle with a dab of white chocolate and a dusting of Matcha
– Katie Kirby
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