Tea-Infused Chocolate Truffles

Perfect for Valentine’s Day, and so easy! I tried these out on a very gracious audience today at the Bauman Farms ladies tea and I think they liked them. Not too many leftovers. The only bad thing is that I forgot to take a photo!

Tea-Infused Chocolate Truffles

(2) 4-oz bittersweet chocolate bars (chopped into small bits)

(2) 4-oz semi-sweet chocolate bars (chopped)

2/3 cup heavy whipping cream

4 tea bags (spiced cinnamon chai, vanilla caramel or other favorite flavors)

Unsweetened cocoa powder, cinnamon and/or toasted ground toasted almonds

 In a small saucepan, bring the cream just to a boil over medium-high heat. Remove from heat and put in the tea bags. Cover and brew 5-8 minutes. Remove the tea bags and squeeze out excess cream.

In a medium-sized microwave safe bowl, pour the cream mixture over the chocolate bits and stir. Microwave on high for 40 seconds. Stir and if it’s not smooth, microwave 10-20 seconds more if needed. Refrigerate 1 hour or until firm.

Scoop the chocolate “dough” by level tablespoonfuls and roll into balls. Roll in the cocoa powder with a bit of cinnamon, and/or nuts. Store in airtight container in refrigerator. Serve chilled or slightly below room temperature. Can also be frozen up to 2 weeks.

Notes:

• Try berry or fruit flavored teas!

• If you prefer a stronger flavor, use more tea bags.

• Use cinnamon or vanilla powder mixed with the cocoa powder depending on the tea flavor you use.