These silky chocolate truffles are infused with Bigelow's Jasmine Green Tea. These are a must-try for tea lovers.
1 hour in fridge; 30 minutes in freezer
Serves 24
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Nutrition Info
|
|
%DV |
| Calories: |
105 |
5% |
| Protein: |
.8 grams |
2% |
| Carbohydrate: |
11 grams |
4% |
| Total Fat: |
8 grams |
12% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
10 mg |
3% |
| Saturated Fat: |
5 grams |
23% |
| Monousaturated Fat: |
2 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
1 grams |
4% |
| Total Sugar: |
9 grams |
|
| Sodium: |
5 mg |
|
| Potassium: |
66 mg |
|
| Vitamin A (Retinol Equivalent): |
33 |
|
| Vitamin C: |
.05 mg |
|
| Calcium: |
10 mg |
|
| Iron: |
.5 mg |
|
| Vitamin D: |
.05 micrograms |
|
| Thiamin: |
.01 micrograms |
|
| Riboflavin: |
.02 mg |
|
| Niacin: |
.07 mg |
|
| Vitamin B6: |
0 mg |
|
| Folic Acid: |
2 mg |
|
| Vitamin B12: |
.01 micrograms |
|
Ingredients
-
¾ cup (180mL) whipping cream
-
8 Bigelow® Jasmine Green Tea Bags
-
9 ounces (252g) good semisweet chocolate, chopped
-
Coating:
-
5 ounces (140g) good semisweet chocolate, chopped and melted
-
Cocoa powder and icing sugar for dusting
Instructions
Place cream in small saucepan Add tea bags and simmer for a few minutes or until tea has infused cream; remove tea bags and squeeze out excess cream. Pour hot cream over chocolate. Stir gently to blend and cool at room temperature. Beat with a whisk until fluffy and place in refrigerator for about an hour. Make sure your hands are cold, rub with ice cubes. Using a melon baller, place a small amount of the chocolate mixture into your cold hands and roll into a ball. Place on a cookie sheet and continue until all chocolate is used. Place in freezer until solid. Coating: Melt chopped chocolate. Dip frozen truffles into melted chocolate with a toothpick, place on clean tray. Return to freezer for 30 minutes. Once coating is set, dust with icing sugar or cocoa powder.