Truffles are typically simple and classic, but with Pinky Up Tiramisu Black Tea, Nazanin from Tea Thoughts found a way to add black tea flavor to this classic dessert - resulting in truffles you won't want to put down.
Tiramisu Unicorn Truffles
By Tea Thoughts
Makes ~16 truffles
- 4 oz. Pinky Up Tiramisu Black Tea
- 8 oz. Ghirardelli Bittersweet Chocolate
- 1 cup heavy cream
- Favorite rolling ingredient for topping
Chop up chocolate into small pieces and place them in a bowl. Place the cream and the tea into a sauce pan and heat until simmering slightly. the cream should darken in color because of the presence of tea.
Holding a strainer over the chocolate bowl, pour the cream and tea through the strainer to cover the chocolate. Mix until well combined and refrigerate for 2-4 hours.
Once solid, spoon out desired amount of truffle mixture and roll between hands to form a ball. The heat from your hands will start to melt them so quickly place down on a baking sheet lined with parchment paper. Refrigerate overnight.
Roll the balls in your desired topping! We used a "unicorn hair" sprinkle mix and cocoa.