Tea is infused into coconut milk to create a subtle decadence in these easy chocolate truffles.
Chocolate Tea Truffles
Servings: makes about 36 truffles
-1/2 cup coconut milk (full fat)
-10-12 oz chocolate, chopped (I used a combo of milk and dark)
– 1 tea bag (Earl Grey is nice) or 1 -2 tsp loose tea (I love using lavender)
-cocoa powder (for coating)
1. Heat the coconut milk over a double boiler until it is hot. *Coconut milk stinks when hot, be warned!
2. Steep the tea for about 6-8 minutes, you want it to be potent to stand up to the chocolate.
3. Strain the coconut milk if using loose tea.
4. Return to the double boiler.
5. Add the chocolate to the coconut milk. You will want it to have a pudding consistency, add more chocolate if it looks runny.
6. Once the chocolate is completely melted in the milk, pour the ganache into a parchment-lined container. *The parchment paper is important, trust me!
7. Refrigerate for about 2 hours until the ganache is firm.
8. Remove the ganache from the container on the parchment paper and then you can cut it into squares.
9. Coat the squares into cocoa powder for the finishing touch. Store in the refrigerator for best results.
Below are the ingredients used in this recipe. You can find the ingredients at Home Plus including lavender in the tea section, it is in a jar like dried herbs.
For 1 Truffle: 65 Calories, 5.2 g Fat, 3.4 g Saturated Fat, 0 mg Cholesterol, 0.4 mg Sodium, 3.2 g Carbohydrates, 1.1 g Fiber, 1.3 g Sugars, 0.8 g Protein