¾ cup (180mL) whipping cream
Jasmine Green Tea Bags
9 ounces (252g) good semisweet chocolate, chopped
5 ounces (140g) good semisweet chocolate, chopped and melted
Cocoa powder and icing sugar for dusting
Yield: Serves: 24 - Prep Time: 20 min. - Cool Time:1 hr
fridge, 30 min freezer
Place cream in small saucepan Add tea bags and simmer
for a few minutes or until tea has infused cream; remove tea bags
and squeeze out excess cream.
Pour hot cream over chocolate. Stir gently to blend and cool at
room temperature. Beat with a whisk until fluffy and place in
refrigerator for about an hour.
Make sure your hands are cold, rub with ice
cubes. Using a melon baller, place a small amount of the
chocolate mixture into your cold hands and roll into a ball. Place
on a cookie sheet and continue until all chocolate is used. Place
in freezer until solid.
Melt chopped chocolate. Dip frozen truffles into melted
chocolate with a toothpick, place on clean tray. Return to freezer
for 30 minutes. Once coating is set, dust with icing sugar or cocoa
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