I’m so sorry blog readers, I swear I’m not trying to sabotage you and your new years resolutions, a video blogger I follow asked about baking with tea recipes, and I just just HAD to send her this recipe. You can check her out at http://rachhlovesyou.blogspot.com/ and on her youtube channel at http://www.youtube.com/rachhloves
Now onto the recipe, I was given this recipe by a good friend of mine. She was making them to send out to her family out west, and I was inspired to do the same. It’s hard being away from your family, but it’s things like these that remind them that they are still in your thoughts. I’ve made these dozens of times, and they are amazing for parties because they are gluten free.
My favourite combo is mixing in the Chai tea bags and then rolling them in espresso. I keep them in the freezer, so they are always ready.
1/2 cup (125ml) 35% whipping cream
1 tbsp (15ml) sugar
10 oz (284 g) Semi-Sweet Chocolate Chips & Chunks
1 cup Cocoa, for coating
Have fun rolling truffles in a few different toppings: try espresso powder, shredded coconut, chopped nuts or icing sugar.
SWITCH IT UP:
Honey-Thyme Truffles:Replace sugar with 1 tbsp Liquid Honey and add 3 to 5 stems of fresh thyme to the cream. Heat and steep 5 min. Remove stems; stir in chocolate chips. Chill, form and roll as with chocolate truffles.Red Hot Truffles: Mix 3/4 tsp (4 mL) cayenne pepper into cream. Heat, steep, chill, form and roll as with chocolate truffles.Chai Tea Truffles: Add 2 chai tea bags (I love the Bengal Spice from Celestial Seasonings) and 1/2 tsp (3 mL) ginger powder to cream. Heat and steep as with chocolate truffles. Remove tea bags, stir in chocolate chips; chill and form as with base recipe.
Enjoy Blog readers,