Exact quantities, then the method.
These are proper dark chocolate truffles with a clean mint note running through them, the homemade answer to an After Eight. The mint comes from steeping a mint and honeybush tea bag in the warm cream before it is poured over the chocolate, so there is no need for mint extract. It is a simple ganache: melt, chill, roll. They look impressive but take very little skill.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Mint Dark Chocolate Truffles recipe. Canonical: https://teas.co.uk/recipes/hot-chocolate/mint-dark-chocolate-truffles/
Keep them in the fridge and bring out just before serving.
You'll need
- 1 tea bag of Dragonfly Organic Sleepy Mint and Honeybush
- 150ml double cream
- 200g 70 percent dark chocolate, finely chopped
- 30g dark Cocoa powder, for rolling
- 1 small saucepan, 1 fine sieve, 1 medium bowl
- 1 small melon baller or teaspoon, 1 shallow plate for the cocoa
- 1 small lidded box for chilling
Method
- Heat the cream gently to just below boiling, then take it off the heat, drop in the tea bag, cover and steep for ten minutes.
- Lift out and squeeze the tea bag, then strain the infused cream over the chopped dark chocolate.
- Leave for a minute, then stir until smooth and glossy.
- Cover and chill for two hours, until firm enough to scoop.
- Scoop into twelve walnut-sized balls and roll each in cocoa to coat.
- Chill for another fifteen minutes before serving.
- Tip: roll with cold hands and work quickly, as the ganache softens fast once it warms up.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Sleepy Mint and Honeybush, 20 Tea Bags 34g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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