When you want to create a dessert that is not only indulgent, but elegant, think Chocolate Truffles. We have a great recipe using our Cocoa Cardamom Seduction tea, a full-leaf black tea, with cacao nibs, cinnamon, cardamom, almonds, natural chocolate, and almond and cinnamon flavors.
Talbott Teas Chocolate Tea Truffles
2 teaspoons Talbott Teas Cocoa Cardamom Seduction
1/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened cocoa powder
Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
Chop dark chocolate into smaller pieces or use a grater (or food processor) and transfer it to a bowl. Strain cream through a sieve onto grated/finely chopped chocolate, discarding the tea leaves. Whisk until smooth. Cover ganache and chill for at least 4 hours
Portion ganache teaspoon-wise, dust your palms with cocoa powder and roll each piece of the ganache into a ball. Then drop several balls at a time into the bowl of cocoa and swivel to coat. Store at cool temperature
– Shane Talbott