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
¾ cup (180mL) whipping cream
8 Bigelow® 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
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
to pair with this recipe?