Saturday, February 22, 2020

Irish Stout Tea-Infused Truffles #MyAdagio #Sponsored

This post is sponsored by Adagio Teas
I received complimentary product for the purpose of review. All opinions are mine alone.

I received a care package from my contact at Adagio Teas,* and was excited to see a special St. Patrick's day blend called Irish Stout. 


Irish Stout is a blend of Assam and Ceylon teas, cocoa nibs, chocolate and creme flavors topped off with shamrock-shaped sprinkles. I will be using it to make a savory dish soon, so stay tuned for that. But I decided to start with a tea-infused truffle dipped in a green candy coating that would make any leprechaun proud.

Ingredients
makes approximately 2 dozen truffles

Truffle Filling
  • 1-1/2 C 60% cacao chocolate, chopped or chips (a higher percentage of cacao is great, too!)
  • 1 C organic heavy whipping cream
  • 1 T butter, softened
  • 1 T Irish Stout tea from Adagio Teas (or any black tea will work)

Finishing
  • 1-1/2 C green candy melts
  • green finishing sugar
Procedure

Truffles
Place chocolate and butter in a large mixing bowl.  In a medium saucepan, pour in the cream and float the tea on top. Heat until steaming.


Strain cream over the chocolate.  Let sit for three minutes, then whisk until smooth.


Refrigerate until firm - at least an hour. Now all you need to do is scoop the ganache into truffles...and dip them in a candy coating.


Line a cookie sheet with parchment paper. With a tablespoon or tablespoon scoop, scoop chilled truffle ganache from your bowl and place on the lined tray. Refrigerate for a minimum of 15 minutes. I let mine chill for about 30 minutes.


Finishing
Place the candy melts in a bowl fitted over a simmering pan of water.


Dip chilled truffles in the melted chocolate, one at a time.  You may use a candy dipping tool, but I just use a two-toothpick combo. Dip the truffle quickly into the melted candy melt and shake off the excess.  Place on the lined tray and use another toothpick to nudge the truffle off of the toothpick.


Dip the toothpick back into the melted candy melt and dab with more candy melt to cover up any imperfections.


Immediately after dipping, sprinkle the truffle with finishing sugar as garnish.  Repeat with remaining truffles. Let the candy melt set. Store the truffles in an airtight container in the fridge. Let come to room temperature for serving.


I brought these in to robotics to share today. They were gone in the blink of an eye. I will be definitely be making another batch before St. Patrick's Day. Éirinn go Brách!


You may find Adagio Teas on the web, on Facebook, on Twitter, and on Instagram

*Disclosure: I received compensation in the form of tea samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

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