The highlight of this month’s Tea and Chocolate Workshop at Lahloo Pantry will be the preparation of these chocolate truffles, infused with the delicate flavour of Green Jasmine. A fabulous homemade gift or a luxurious treat to enjoy when you fancy something sweet, satisfying and uplifting. Here’s our recipe!
Ingredients (for about 40 truffles)
- 250g dark chocolate
- 280ml heavy cream
- 50g butter
- 2-3 tbsp Lahloo Green Jasmine
- 3 tbsp cocoa powder (for the coating)
Heat the cream in a pan and bring to the boil. Remove from heat, add the tea and let it infuse for 15 minutes. Strain.
Melt the chocolate and the butter in a bain-Marie and strain the cream into the mixture. Whisk well until combined. Pour into a stainless still bowl and refrigerate for two hours.
Place 1 teaspoon of the truffle mixture into the palm of your hand, rolling it into a ball. Place each truffle on a lined baking tray and repeat the process. Chill the truffles until firm.
Once the truffles are firm, coat them with the cocoa powder (if you like them sweeter, add some brown sugar to the cocoa powder and mix well) and leave them to harden.
Our tip: Bring truffles to room temperature just before serving.