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Lapsang Souchong Chili Truffles

P Coleman TeaChef Level 1

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.

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