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Tea Infused Chocolate Truffles

Tanya Graham TeaChef Level 3

Five ingredients or less for an easy, yet decadent dessert. This tastes best using good chocolate and made the day before.

1 h 12


  • 8.8 oz (250 grams) chocolate 55% cocoa, chopped
  • 1 cup (250 grams) heavy cream 35% fat
  • 1 tablespoon Adaigo Campfire S'mores tea leaves
  • Pinch of salt
  • 1 cup chocolate sprinkles or 0.5 cup cocoa powder for coating


Transfer the chocolate to a heatproof bowl. Place tea leaves into a tea bag and add to a saucepan with heavy cream. Heat the heavy cream until just before boiling, remove tea bag and add heavy cream to the chocolate. Let it sit for 1 minute.

Stir well with a spatula until the chocolate is melted and everything is smooth and homogenized. Add the salt and mix well. Chill in the fridge until firm (about 4-6 hours or overnight).

Scoop the mixture, form into balls and roll them in chocolate sprinkles or cocoa powder. Serve immediately or store in the fridge for up to 5 days.

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