Keemun Chocolate Truffles
Dark chocolate truffles infused with Keemun tea, where the leaf's cocoa and dried-fruit notes deepen the chocolate and add a whisper of floral aroma.
Keemun and chocolate are made for each other. The tea's natural cocoa undertones blend seamlessly into a dark ganache, while its wine-like depth and floral aroma add an elegant complexity you rarely find in a simple truffle.
The technique is straightforward: warm cream is steeped with Keemun leaves, strained, and poured over chopped dark chocolate to make a silky ganache. The infusion does all the flavoring, so no extracts or essences are needed.
Once chilled and firm, the ganache is scooped, rolled into balls, and finished in cocoa powder. The bitter dusting of cocoa on the outside frames the smooth, tea-scented center perfectly.
These truffles are a refined way to end a meal with a small cup of the same Keemun alongside. They keep well in the refrigerator and make a lovely homemade gift packed into a small box.
Ingredients
- 200 g dark chocolate (60-70% cocoa), finely chopped
- 120 ml heavy cream
- 2 tbsp loose Keemun tea leaves (or 3 tea bags)
- 1 tbsp unsalted butter
- 1 tbsp honey or light corn syrup
- 1 tsp vanilla extract
- Pinch of fine salt
- 3 tbsp unsweetened cocoa powder, for coating
How to make it
- 1Heat the cream until just simmering, remove from heat, add the Keemun leaves, cover, and steep for 6-8 minutes.
- 2Strain the infused cream through a fine sieve, pressing gently, and return it to the pan; gently rewarm if needed.
- 3Place the chopped chocolate in a bowl, pour over the warm infused cream, and let it sit 1 minute before stirring to a smooth ganache.
- 4Stir in the butter, honey, vanilla, and salt until glossy, then cover and refrigerate for at least 2 hours until firm.
- 5Scoop teaspoon-sized portions and roll into balls with your hands, working quickly so the ganache stays cool.
- 6Roll each truffle in cocoa powder and chill until serving; bring to cool room temperature a few minutes before eating.
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