300ml double cream
¼ cup Tallowdale Chai tea leaves
250g dark choc melts
2 tablespoons cocoa
Cinnamon sugar, to serve
Heat cream on stove until boiling. Remove from heat, add tea leaves and allow to steep for 15 minutes. Strain into a small bowl, pressing tea leaves to get optimum liquid and flavour.
Melt chocolate in microwave, stirring frequently until smooth. Mix into brewed tea.
Pour mixture into small container or tray. Refrigerate for 2 hours or until firm.
Using a small spoon, scoop into balls and roll in cocoa. Sprinkle with cinnamon sugar. Keep refrigerated until served.
Makes approximately 40 truffles.
*Try this recipe with other distinctive black teas, such as Mr Grumpy Grey.