Tea Rose Chocolate Truffles
Tea Rose Chocolate Truffles, simple chocolate goodness with a few of my favourite things. Chocolate, single cream and Mountain Rose Tea from Teabox, so you can well imagine the lilting flavours it added to the truffles. Just right for the festive season and the recipe as simple as can be. Vegetarian, eggless, glutenfree, healthy, make ahead too, get indulgent in a guilt free way! You can make these vegan using almond milk or coconut cream/milk. Feel free to experiment.
Ingredients
Truffles
- 250 g 52% dark couverture chocolate room temperature
- 100 g single/low fat cream room temperature
- 2 tbsp or 2 teabags Teabox Mountain Rose Tea
Topping
- 20 g 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 cling-wrap, 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!