Lapsang Souchong Chili Truffles
The smoky flavor of this tea, paired with the spiciness of the cayenne, blend for a truly unique but yummy truffle.45 m 2
- 8 oz. heavy cream
- 8 oz. dark chocolate
- 12 oz. coating chocolate (for melting and dipping)
- 1 tsp. cayenne pepper ( or to taste)
- 3 tsp. lapsang souchong tea leaves
Bring cream to scalding, add tea, and let it steep.
Strain out tea leaves. If necessary bring cream back to scald, then pour over 8 oz. dark chocolate. Stir until incorporated and smooth. Refrigerate until firm set.
Working quickly, using either a measuring tsp. or a small scoop, scoop the truffle mixture into balls.
Place in fridge to set.
Melt coating chocolate in microwave per directions on container, dip truffles into melted chocolate, and place onto a wax paper or parchment lined cookie tray. Chill to set.