Dark Chocolate Tea Truffles

  • Cook Time: 45min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 24 oz. dark chocolate, cut in small chunks
  • 12 oz. heavy cream
  • 1 oz. Lapsang Souchong whole leaf tea
  • 4 oz. corn syrup
  • 4 oz. unsalted butter
  • 1 t. roasted sesame oil
  • 4 oz. sesame seeds, toasted until fragrant and light golden-brown Cocoa powder, as needed
  1. Instructions
  2. Put chocolate in heatproofstainless-steel bowl.
  3. In heavy saucepan, bring cream and tea leaves to a boil. Remove from heat; allow to stand about 5 minutes. Pour through fine-meshed sieve; reheat to a simmer. Add corn syrup, butter and sesame oil; bring to a boil. Remove from heat. Pour over chocolate in bowl; stir to melt chocolate fully. Allow to cool slightly. Scoop onto parchment paper-lined sheet. Refrigerate until firm, 2-3 hours.
  4. Ball generous teaspoons of mixture; shape. Coat each truffle in sesame seeds and/or cocoa powder. Keep chilled until 15 minutes before service.