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INGREDIENTS
TEA-INFUSED CHOCOLATE TRUFFLES
2/3 cup/150 ml coconut cream
2 tbsp/30 ml non-dairy butter, chilled, chopped into chunks
2 tsp/10 ml loose-leaf tea
6 oz/170 g bittersweet dark chocolate, chopped

SUGGESTED TEA FLAVORS TO USE
Caramel Butter Beer
Vanilla Rooibos
Pomegranate Lavender Green Tea
Pina Colada Herbal Tea
Earl Grey Cream Tea
Masala Chai Tea

TEA-INFUSED CHOCOLATE TRUFFLES

Tea is a versatile ingredient to sip, savor, or infuse in cooking. Infuse and steep intense tea flavors into the rich coconut cream and non-dairy butter mixture for delicious results. Swop out dairy with high fat coconut cream and plant-based butter

Our classic chocolate truffle recipe pairs well with several flavorful loose-leaf teas. Whip up several batches and infuse with a different tea flavor and topping each time.

COUNTRY STYLE BREAD

INGREDIENTS
TEA-INFUSED CHOCOLATE TRUFFLES
2/3 cup/150 ml coconut cream
2 tbsp/30 ml non-dairy butter, chilled, chopped into chunks
2 tsp/10 ml loose-leaf tea
6 oz/170 g bittersweet dark chocolate, chopped

SUGGESTED TEA FLAVORS TO USE
Caramel Butter Beer
Vanilla Rooibos
Pomegranate Lavender Green Tea
Pina Colada Herbal Tea
Earl Grey Cream Tea
Masala Chai Tea

METHOD
Combine the coconut cream and non-dairy butter in a small saucepan. Bring to a boil, then stir in the tea leaves. Remove the mixture from the heat and let steep for 10-15 minutes. Strain the mixture and discard the tea leaves. Put the chocolate chunks in a bowl and pour the hot tea-infused mixture over the chocolate. Stir the mixture until smooth. Chill the chocolate until firm, about 2 hours.

Scoop about 1½ tsp/7 ml for small and 1 tbsp/15 ml for large truffles. Roll the chilled chocolate balls into the cocoa and then into the chopped nuts or desired topping.

Store in an airtight container with parchment paper or paper towels between the truffle layers. Refrigerate for one week or freeze for up to one month.

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