Raspberry Ganache Truffles

Ingredients

Directions

1. 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.
2. 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.
3. 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.
4. After the chocolate has rested, stir until smooth and shiny. Place in fridge for 6-24 hours to set.
5. Once firm, scoop the ganache with a small spoon and roll into balls, about 60 in all.
6. 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

* Raspberry Ganache is available as a Loose Tea Canister. It's also available as part of the Warming Joy Collection in pyramid infusers and Single Steeps pouches.