Lapsang Souchong Dark Chocolate Truffles
Velvety dark chocolate ganache infused with Lapsang Souchong tea—smoky, bittersweet, and dangerously addictive.
These truffles are where Lapsang Souchong truly shines as a dessert ingredient. The tea's pine-smoke character melds with dark chocolate to create a flavor that's reminiscent of sitting by a campfire with a bar of fine chocolate.
The infusion happens in warm cream—steep the tea leaves just long enough to extract the smoky notes without pulling bitterness. This smoky cream becomes the soul of the ganache.
Use the best dark chocolate you can find (70% cacao or higher). The bitterness of good chocolate balances the sweetness and lets the smoky tea flavor come through clearly.
A light dusting of cocoa powder and a few flakes of sea salt on top is all the finishing these truffles need. The salt crystals crack on your tongue and release bursts of smoke and chocolate that linger beautifully.
Ingredients
- 200g dark chocolate (70% cacao), finely chopped
- 150 ml heavy cream
- 2 tbsp loose Lapsang Souchong tea
- 1 tbsp unsalted butter, softened
- Pinch of flaky sea salt
- Cocoa powder for dusting
How to make it
- 1Heat cream in a small saucepan until just simmering. Remove from heat, add tea leaves, cover, and steep 10 minutes.
- 2Strain cream through a fine sieve, pressing leaves to extract all flavor. Reheat gently if it has cooled too much.
- 3Pour hot cream over chopped chocolate in a bowl. Let sit 1 minute, then stir from the center outward until smooth and glossy.
- 4Stir in softened butter until fully incorporated. Cover and refrigerate 2–3 hours until firm enough to scoop.
- 5Scoop teaspoon-sized portions and roll quickly between your palms into balls. Work fast—the heat of your hands will soften them.
- 6Roll truffles in cocoa powder and top each with a flake of sea salt. Refrigerate until serving.
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