Raspberry Ganache Tea feels very decadent and special. We love using tea to infuse milk (or in this case, coconut cream) when making ganache. This recipe is great for Valentine’s Day; it's sweet, tart, and rich. By adjusting the ratio of chocolate and coconut cream you can create a thick ganache for truffles, or, add more cream for a thinner variation to decorate a cake. Make it even thinner and drizzle it over ice cream or berries.
Raspberry Ganache Truffles
- In a small saucepot, bring the can of coconut cream and loose-leaf tea to a boil. Once boiling, turn off heat, cover and steep for 10 minutes. Strain the liquid, set aside and discard tea leaves. Keep saucepot for later use.
- In a blender, combine the tea-infused coconut cream, vanilla extract, fresh raspberries, reishi powder and salt and blend until smooth. Add the mixture back into the saucepot and bring to a boil.
- In a medium-sized bowl, pour in the chocolate chips. Once the blended liquid comes to a boil, pour it over the chocolate chips. It's very important to allow this to rest for 5-7 minutes before stirring to allow chocolate to melt.
- After the chocolate has rested, stir until smooth and shiny. Place in fridge for 6-24 hours to set.
- Once firm, scoop the ganache with a small spoon and roll into balls, about 60 in all.
- Grind up the freeze-dried raspberries in a blender, pour onto a small plate, and roll half the truffles in the raspberry dust to cover. Roll the rest of the truffles in the shredded coconut. Serve chilled.
Yield: 5 dozen truffles
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