Recipe: Chocolate Rooibos Truffles

Chocolate Rooibos flavoured truffles are a great no-bake dessert that requires minimal hands on effort; perfect for when you need a sweet treat but are perhaps a little short on time. These can be made a few days in advance and keep well in the fridge, ready to snack on whenever you need.

The base recipe for chocolate truffles is simply one part cream to two parts chocolate, so you can easily scale the recipe up or down. 

To make 8-10 truffles:

140 g chocolate, finely chopped (white, milk, or dark)

70 ml cream

2 teabags of your choice, or 7 g loose leaf tea

30 g of coating of your choice (see below for options)

Method:

• Heat the teabags/tea in the cream until just before boiling, then strain and pour over the chocolate and allow to sit for a few minutes until the chocolate has mostly melted
• Mix well and set aside to cool
• Once cool and thickened (but not completely set), take tablespoon sized  balls of the mixture and roll into a ball or egg shape between your hands
• Drop into a bowl of the coating of your choice, and roll around until covered on all sides
• Continue doing this until all the chocolate mixture has been used up, and store in an airtight container
• If storing in fridge, allow to come to room temperature before serving for a softer texture, or serve chilled for more of a bite

Here are five truffle flavours, each made with one of our Superior Range rooibos teas, but can also be made using our Single Origin Range. Don’t let these limit you though, try any flavour combinations you might fancy. 

Buchu and White Chocolate - coated in grated white chocolate

Hibiscus and Coconut - coated in desiccated coconut

Spiced Orange and Dark Chocolate - coated in dark cocoa powder

Rooibos Chai with Milk Chocolate - coated in cocoa powder

Pure Rooibos and Bittersweet Chocolate - coated in finely ground rooibos tea