|Photo: Maura McEvoy|
I have a favorite site on Facebook... well, I have several favorite sites, but I really love Great British Tea Party. A few years ago I was skimming the page when I cme across this wonderful recipe for Black Currant Tea Chocolate Truffles. This recipe can be made with any 'flavored' black tea. The original recipe is adapted from Mary Jo Thoresen in The Oprah Magazine Cookbook (2008), via Delish. Photo: Maura McEvoy.
Black Currant Tea Chocolate Truffles
1/2 cup plus 1 Tbsp crème fraîche
1 Tbsp 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
In 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 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 9-inch baking pan and spread evenly. Chill until firm.
Line cookie sheet with waxed paper. Using melon baller (or small spoon), scoop chocolate to form balls about 3/4 inch in diameter, then roll gently into balls using palms.
Place truffles on lined cookie sheet; cover and chill just to set, about 1 hour.
Put cocoa in pie pan. Add several truffles one at time to cocoa and swirl. Place on pan.