Jasmine Green Tea Truffles

These silky chocolate truffles are infused with Bigelow's Jasmine Green Tea. These are a must-try for tea lovers.

1 hour in fridge; 30 minutes in freezer
Serves 24


  • ¾ cup (180mL) whipping cream
  • 8 Bigelow® Jasmine Green Tea Bags
  • 9 ounces (252g) good semisweet chocolate, chopped
  • Coating:
  • 5 ounces (140g) good semisweet chocolate, chopped and melted
  • Cocoa powder and icing sugar for dusting


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. Coating: 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 powder.

May we suggest Green Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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