I've been on a truffle kick lately. And also a tea kick ever since my love for Harney & Sons Hot Cinnamon Spice tea was rekindled when I fell off the caffeine-free wagon recently (or did I get back on the caffeine wagon?). The cinnamon and sweet cloves lend a warm, spicy kick to these rich, melt-in-your-mouth truffles. Any tea would do in this recipe, though. Earl Grey would be divine, as would Chai. And how about Jasmine? The possibilities are endless!
Tea-Infused Truffles:
8 oz. dark chocolate, divided and chopped finely
1/4 cup + 2 tablespoons coconut milk
1/2 oz. loose tea of your choice (or five tea bags, bags removed)
3 tablespoons vegan butter, room temperature
1/2 c. cocoa powder, for dusting (optional)
Heat coconut milk and tea over medium-low heat in a small saucepan, until hot but not boiling. Quickly strain out tea and pour hot coconut milk over 4 oz. chocolate in a small bowl. Stir quickly with a rubber spatula until chocolate melts completely. Add butter and stir until completely melted. Let mixture cool in refrigerator for 2 hours.
Remove from refrigerator and scoop tablespoonfuls of mixture and roll into balls. Let chill in refrigerator while you melt the remaining chocolate.
Melt 4 oz. chocolate over low heat in a small saucepan. When melted, use two spoons to dip each ball in melted chocolate, rolling around to completely coat. Transfer to plate and continue with remaining balls. Dust with cocoa powder, if desired.
Yield: 12 truffles
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