Few confections rival the indulgence of a rich, velvety chocolate truffle. But what if you could elevate these delightful treats even further? Enter tea—an ingredient that adds depth, complexity, and a touch of sophistication to traditional truffles. You can craft truffles that surprise and delight with every bite by incorporating different teas into your chocolate ganache.

Tea offers a broad spectrum of flavors, ranging from floral and fruity to smoky and earthy. When selecting a tea to infuse into your truffles, consider how its profile complements or contrasts with the chocolate you’re using. Here are a few winning combinations:

• Earl Grey & Dark Chocolate – The bright, citrusy notes of bergamot in Earl Grey pair beautifully with the bitterness of dark chocolate.
• Matcha & White Chocolate – Matcha’s grassy, umami-rich flavor balances the sweetness of white chocolate, creating a harmonious blend.
• Chai and milk Chocolate—The warm spices in chai enhance the creamy richness of milk chocolate, making for a cozy, aromatic treat.
• Jasmine Green Tea & Dark Chocolate – The floral undertones of jasmine green tea add an elegant, perfumed nuance to dark chocolate truffles.

How to Infuse Tea into Truffles

Incorporating tea into your chocolate truffles is surprisingly simple. Instead of using plain heavy cream in your ganache, you’ll infuse it with your chosen tea for a subtle yet impactful flavor boost.

Ingredients:

• 8 oz high-quality chocolate (dark, milk, or white)
• ½ cup heavy cream
• 2 tsp loose-leaf tea or two tea bags
• 1 tbsp unsalted butter (optional for extra silkiness)
• Cocoa powder, crushed nuts, or melted chocolate for coating

Directions:

1. Infuse the Cream – In a small saucepan, heat the heavy cream over medium heat until it begins to steam (avoid boiling). Add the tea and steep for 5-7 minutes, adjusting based on desired intensity.
2. Strain and Reheat – Strain out the tea leaves (or remove the tea bags), then gently reheat the cream if it has cooled too much.
3. Melt the Chocolate—Chop the chocolate into small pieces and place it in a heatproof bowl. Pour the warm infused cream over the chocolate and let it sit for a minute to melt.
4. Stir Until Smooth – Mix the chocolate and cream until a silky ganache forms. If using, stir in the butter for added richness.
5. Chill and Shape – Cover and refrigerate the ganache for 1-2 hours until firm enough to handle. Scoop small portions and roll into balls.
6. Coat the Truffles – Roll the truffles in cocoa powder, dip them in melted chocolate, or cover them in crushed nuts for extra texture.

The beauty of tea-infused truffles lies in the endless possibilities. Whether you prefer the bold contrast of dark chocolate and spiced chai or the delicate harmony of matcha and white chocolate, there’s a flavor combination to suit every palate. Try experimenting with different teas and coatings to create your signature truffles—each bite a little indulgence infused with artistry and elegance.

Experiment and Enjoy!