Cocoa & mint tea truffles

Makes approx. 16 truffles; time: 15 min + 1–2 hrs to chill

A classic flavour combination, chocolate and mint are made truly irresistible in these decadent truffles.

Ingredients:
4 Tbsp. EGENTID Peppermint Tea with Cocoa, divided into two equal portions
20 g butter
2 Tbsp. cocoa powder
300 g CHOKLAD MÖRK 70%
2 dl regular cream or oat cream

Step by step:

1. In a small saucepan, heat the cream until hot but not boiling and add 2 tablespoons of the tea. Remove from the heat and let steep for 4–5 minutes.
2. Meanwhile, chop the chocolate into chip-sized pieces and place in a bowl. Set the bowl over a saucepan of boiling water to melt the chocolate. Remove from heat.
3. Pour the cream through a strainer into the bowl of melted chocolate and discard the tea leaves. With a spatula, fold the cream and chocolate together until you have a smooth batter.
4. Stir in the butter. Continue to stir until the mixture takes on a glossy sheen.
5. Pour into a half-litre container and cover with plastic wrap. Leave in the fridge until the chocolate sets, 1–2 hours.
6. Using a mortar and pestle, gently grind the 2 remaining tablespoons of the tea leaves and combine with the cocoa powder. When the chocolate is ready, use a spoon to form small truffles. Roll each truffle by hand until smooth; then roll them in the cocoa-tea mixture. Serve immediately or chill for 30 minutes if soft.

NB. Truffles can be refrigerated in an airtight container for up to 3 days.