Jasmine Tea Infused Truffles

Jasmine Tea Infused Truffles

3

24 ounces bittersweet chocolate, finely chopped

8 ounces milk chocolate, finely chopped

2 cups heavy cream

6 ounces of loose leaf jasmine pearl green tea

11 tablespoons unsalted butter, room temperature

2 cups cocoa powder, for rolling

3

1. Line a baking sheet with plastic wrap; set aside.

2. In a large bowl, melt 8 ounces bittersweet chocolate and milk chocolate together in the microwave for 30 seconds to a minute.

3. Place cream in a small saucepan over medium heat; heat until cream just comes to a boil.

4. Place tea in a medium bowl.

5. Pour cream over tea and let steep 10 minutes.

6. Strain cream mixture through a sieve.

7. In the bowl of the chocolate add 1 1/3 cups of the cream mixture, reserving any remaining cream for another use.

8. Using a spatula, mix together, starting from the center of the bowl and working your way to the outer edges until mixture is emulsified.

9. Add butter and mix until well combined.

10. Pour mixture into a prepared baking sheet, evenly spreading the mixture with an offset spatula; cover with plastic wrap, pressing down gently on the chocolate mixture to prevent a skin from forming.

11. Refrigerate at least 2 hours, and up to overnight.

12. Line the back of another baking sheet with parchment paper.

13. Uncover chocolate and invert onto parchment paper; remove the second piece of plastic wrap.

14. Using a pizza cutter or sharp knife, and a ruler as a guide, cut chocolate into 1-inch squares.

15. Line a baking sheet with parchment paper; set aside.

16. Roll each square of chocolate between your hands to form a smooth ball.

17. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.

18. Melt remaining 16 ounces bittersweet chocolate in a bowl in a microwave for 30 seconds to a minute.

19. Place cocoa powder in a shallow dish.

20. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder.

21. Repeat process with remaining chocolate balls.

22. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks.

23. Bring truffles to room temperature just before serving.