Chocolate-Jasmine Tea Truffles

May 2010
Chocolate-Jasmine Tea Truffles

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Makes: 20 servings

Ingredients
  • 4 ounces finely chopped good-quality semisweet chocolate
  • 1 tablespoon unsalted butter, cut into small pieces
  • A pinch salt
  • 3/4 cup water
  • 3/4 ounce good-quality jasmine green tea leaves (about 1/3 cup)
  • 6 tablespoons heavy cream
  • Unsweetened cocoa powder
Directions
  1. In a medium bowl, combine 4 ounces finely chopped good-quality semisweet chocolate, 1 1/2 tablespoons unsalted butter cut into small pieces and a pinch salt. In a small saucepan, bring 3/4 cup water and 3/4 ounce good-quality jasmine green tea leaves (about 1/3 cup) to a boil; strain into a bowl, pressing to extract as much liquid as possible. Return the brewed tea to the saucepan, add 6 tablespoons heavy cream and bring just to a boil; pour over the chocolate mixture and whisk until smooth. Let cool for 30 minutes, then press a sheet of plastic wrap directly onto the surface of the chocolate and refrigerate for at least 1 hour. Shape teaspoonfuls of the chocolate into balls, then roll in unsweetened cocoa powder.
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