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Rose Tea Chocolate Truffles
Deeba Rajpal

Tea Rose Chocolate Truffles

5 from 2 votes
India's popular baking blogger Deeba Rajpal uses rose tea to turn these decadent chocolate truffles into irresistible bites of love. Easy to make, rose tea chocolate truffles are the perfect way to show friends and family how much you cherish them during the holidays.
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Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 Chocolate truffles
Course: Dessert, Small Bites
Cuisine: French
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Truffles
  • 250 g 52% dark couverture chocolate room temperature
  • 100 g Single or low fat cream room temperature
  • 2 tbsp or 2 teabags of high-quality Rose tea
Topping
  • 20 g Good quality cocoa powder to toss the truffles in

Equipment

  • 1 Saucepan
  • 1 Large bowl
  • 1 Strainer
  • 1 Whisk
  • Plastic wrap
  • 1 Cookie scoop or round measuring spoon

Method
 

  1. Place the cream and tea leaves or teabags in a heavy bottom saucepan and simmer for 5 minutes.
  2. In the meantime, finely chop the chocolate, or run it in the processor until almost ground. {I ran it in the Thermomix for 20 seconds, Speed 10}
  3. Place in a large bowl.
  4. If using tea leaves, strain the simmering cream over the ground chocolate. If using teabags, gently squeeze the teabags, and dispose, then pour the hot cream over the chocolate.
  5. Whisk with a spatula or balloon whisk continuously until the chocolate melts and is smooth.
  6. Cover the bowl with cling-wrap, and chill for 2-3 hours or until firm to touch.
  7. Using a cookie scoop or round measuring spoon, portion out approx 16 bits. With very clean hands, roll into balls, then toss in the cocoa powder. You could toss a few in tea leaves as well, pressing gently to fix for a je ne sais quoi feel!

Notes

Just right for the festive season, Tea Rose Chocolate Truffles are as simple as can be. They are also one of the best and most loved gifts ever. Vegetarian, eggless, gluten free, healthy, make ahead too, and indulgent in a guilt free way, can things get better? You could make these vegan using almond milk or coconut cream/milk. Feel free to experiment.