Smooth dark chocolate truffles infused with Alpine Chai and rolled in cocoa.
Important: This recipe was created specifically for Alpine Apothecary Alpine Chai Herbal Tea. Do not substitute another tea blend. Most alternatives contain black tea and a different balance of spices, which will alter the flavour, texture and caffeine content.
Makes: about 24 | Preparation: 30 minutes, plus chilling
Ingredients
- 2 teaspoons Alpine Apothecary Alpine Chai Herbal Tea
- 180 ml thickened cream
- 300 g dark chocolate, finely chopped
- 20 g unsalted butter
- Pinch of salt
- Cocoa powder, finely chopped nuts or coconut, for coating
Method
- Warm the Alpine Apothecary Alpine Chai Herbal Tea and cream gently for 8 minutes. Strain, then return the cream to the heat until just steaming.
- Pour the hot Alpine Chai cream over the chopped chocolate. Leave for 2 minutes, then stir until smooth.
- Stir in the butter and salt. Refrigerate for 2 to 3 hours until firm enough to scoop.
- Roll teaspoonfuls into balls and coat in cocoa, nuts or coconut. Keep refrigerated.
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