Rooibos tea has a rich and herbaceous flavour that's absolutely divine when blended into creamy white chocolate. If the melted chocolate firms up as you're coating the truffles, gently reheat it over hot water for a few seconds until smooth again.
- Prep time 35 minutes
- Total time 4 hours & 30 minutes
White Chocolate Coating:
Truffles: In small saucepan, heat cream over medium heat just until bubbles form around edge; stir in tea leaves. Remove from heat; let steep for 15 minutes. Strain through fine-mesh sieve; discard leaves.
Place chocolate in heatproof bowl; set aside. In saucepan, heat cream mixture with butter over medium heat just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate until firm, about 2 hours. Using melon baller or teaspoon, drop by rounded 1 tsp onto 2 waxed paper–lined rimmed baking sheets. Gently roll to form balls. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 24 hours.)
White Chocolate Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate. Let cool slightly.
Working with 1 sheet of truffles and using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Return to waxed paper–lined baking sheet. Sprinkle tops with decorating sugar. Refrigerate until coating hardens, about 30 minutes. Melt remaining chocolate; repeat with remaining truffles and coating. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.)
Tip from The Test Kitchen: Look for loose-leaf rooibos tea in specialty tea shops, bulk food stores and health food stores.
Makes 45 truffles.
Nutritional facts per truffle: about
- Fibre 0 g
- Sodium 19 mg
- Sugars 8 g
- Protein 1 g
- Calories 82.0
- Total fat 6 g
- Potassium 37 mg
- Cholesterol 6 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Calcium 2.0
- Vitamin A 2.0