Chocolate Chai Tea Truffles

150ml  double cream

2 tbs of Mint Choc Chai

150g baking chocolate

80g cocoa powder 

*Popping the loose-leaf tea into a tea-sac works well for this recipe as you want to keep the truffles as smooth as possible. If you do not have tea-sacs, do not fear! Just add the tea leaves directly to the cream and the strain out before adding the chocolate

  1. Place the cream in to a microwave-safe glass bowl or jug. Microwave 1 minute or just until it is boiling. If using a tea sac, just fill it up with 2 tbs tea and pop it into the in to the cream, alternatively just put the tea directly into the tea and then strain out afterwards. If using a tea sac, make sure to press the tea bag firmly with a spoon against sides of the jug to release flavor. Steep for 6 minutes before removing/ straining. If you want a strong mint flavour, just repeat the tea infusing process with new tea leaves. 
  2. Add the chocolate morsels, and stir well until melted and smooth (you can always pop the mixture back into the microwave, for a quick zap if the mixture has cooled down too much). 
  3. Place the mixture into the fridge and chill until the mixture is thick enough to scoop (should take roughly, 2 hours).  
  4. Remove from refrigerator, and let stand 20 minutes.
  5. Using a spoon, scoop chai mixture out of the bowl and form into marble size balls. 
  6. Roll the truffles in the cocoa powder. 

Enjoy with a large mug of Mint Choc Chai... AHHH delicious! 

Let us know @Sukitea if you give these a try or maybe you will be lucky enough to receive them as a gift this Christmas!