Chocolate Tea Truffles Recipe

These gorgeous chocolate tea truffles are designed to please and delight your guests at your next tea party. They are also perfect for serving after dinner with your favourite cup of tea.  When indulging in these delicious truffles think of it as enjoying all the health benefits derived from tea and chocolate at the same time. 

Ingredients

makes 40

3 Tblsps Black Tea Leaves
1/2 Cup Freshly Boiled Water
1 Tblsp Rum or Whisky
60g Unsalted Butter, softened
2 Fresh Egg Yolks
1 Cup Icing Sugar, sifted
375g Dark Cooking Chocolate, melted
any of the following toppings:
Cocoa Powder, Crushed Nuts, Chocolate Sprinkles.

 
Method

Place Tea Leaves in a pot and pour in the boiling water. Cover and infuse for 5 minutes. Strain. As the Tea Leaves will swell considerably in this small amount of water, gently press them to extract the tea essence.

Stir the Rum or Whisky into the tea essence.

In a bowl, beat the Butter and Egg Yolks together until light and creamy. Gradually add the Icing Sugar and continue beating until smooth.

Add the melted Chocolate and tea essence alternately to the butter mixture and beat until the mixture is well combined and smooth.

Cover and refrigerate approx 1 hour to firm up the truffle mixture.

Using slightly damp hands, take teaspoonfuls of the truffle mixture and roll into balls. Don't worry about getting them perfectly round at this stage.

Return the balls to the refrigerator, covered, for at least a couple of hours, to firm up.

When ready to serve, roll each ball in one of the toppings, rounding the balls as you go. These truffles will keep for 2 days stored in an airtight container in the refrigerator - if they last that long.