I just found this recipe for Black Currant Tea Truffles that will make a great treat! Since Black Currant is one of my favourite black teas ( and we have a fabulous one in our shop) I can't wait to try this out.
adapted from Delish.com
- 1/2 cup plus 1 Tbsp. crème fraîche
- 1 tablespoon plus 1 tsp. unsalted butter
- 1/2 ounce black currant tea (approximately 2 Tbsp. loose tea or tea leaves from 6 tea bags)
- 10 ounces semisweet chocolate, finely chopped
- Unsweetened cocoa
- In a small saucepan, combine crème fraîche, butter, and 2 tablespoons water. Bring to a boil. Remove from heat and add tea. Cover and let steep 5 minutes. Strain mixture through a fine sieve into a clean saucepan.
- Put chocolate into a medium-size bowl. Bring crème fraîche mixture to a boil again and pour over chocolate. Stir gently until all chocolate is melted (do not whisk). Pour into a 9-inch baking pan and spread evenly. Chill until firm.
- Line a cookie sheet with waxed paper. Using a melon baller, scoop chocolate to form balls about 3/4 inch in diameter, then roll gently into balls using palms. When rolling truffles, you can wear vinyl or latex gloves, or use your bare hands, if you dust your palms with cocoa powder. Without gloves the rolling will be easier, but not less messy. Place truffles on lined cookie sheet; cover and chill just to set, about 1 hour.
- To serve, place cocoa in a pie pan. Add several truffles one at a time to cocoa and swirl pan to coat. Transfer to serving plate or place truffles in mini muffin cups