Mint Dark Chocolate Truffles

teas.co.uk · 2 hr 30 min · Makes 12

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

1. 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.
2. Lift out and squeeze the tea bag, then strain the infused cream over the chopped dark chocolate.
3. Leave for a minute, then stir until smooth and glossy.
4. Cover and chill for two hours, until firm enough to scoop.
5. Scoop into twelve walnut sized balls and roll each in cocoa to coat.
6. Chill for another fifteen minutes before serving.
7. Tip: roll with cold hands and work quickly, as the ganache softens fast once it warms up.

Recipe: https://teas.co.uk/recipes/hot chocolate/mint dark chocolate truffles/