Tajiri is our #teadiscovery this month, an intriguing black tea from Kenya with a strong, sweet flavour and hints of warm, cinnamony apple pie (yes, really!). Its natural sweetness and robust flavour made us think it could be perfect with chocolate -and it is indeed! These decadent, creamy truffles have been infused with Tajiri and they make truly original presents too, perfect for tea lovers and chocoholics alike.
Perfect as a present… if you can stop yourself from eating them all.
Ingredients (for about 20 truffles)
- 120ml double cream
- 1 1/2 tbsp Lahloo Tajiri
- 40g muscovado sugar
- pinch of sea salt
- 125g chocolate
for the coating:
- 1 tbsp finely ground Lahloo Tajiri
- 1 tbsp cocoa
- 1 tsp finely ground brown sugar.
Put the Tajiri in a pan with the cream and bring to the boil. Remove from heat and let it infuse for an hour. Strain. Put the cream, salt and sugar into a pan over a medium heat. Bring to the boil again, stirring to dissolve the sugar, reduce the heat and simmer very gently for 1 minute.
Meanwhile, put the chopped chocolate in a bowl. Remove the pan from the heat and pour the mixture over the chocolate. Stir until the chocolate has melted and the mixture looks smooth.
Divide the mixture evenly between two bowls, let it cool down and refrigerate for 2 hours.
Place 1 teaspoon of the truffle mixture into the palm of your hand, rolling it into a ball. Place on a lined baking tray and repeat the process. Chill the truffles until firm.
In the meantime, prepare the ground Tajiri, the cocoa and the ground brown sugar for the coating.
Once everything is ready, coat the truffles with the tea mixture and leave them to harden. They’re exquisite!
This recipe is inspired by the original from Gifts from the Kitchen by Annie Rigg