2 c. Chopped dark chocolate

1 c. heavy cream

1 Tbsp. jasmine tea pearls

Cocoa powder as needed


1.)    Bring the cream to a simmer.  Add the jasmine and turn off the heat. Steep for 30 minutes

2.)    Take a mixing bowl and fill with hot water to warm the bowl.  Dump the water and dry completely.

3.)    Add the chopped chocolate to the bowl.  Remove the jasmine from the cream.

4.)    Gently rewarm the cream to a simmer.  Do not boil.  Pour over the chocolate and stir until incorporarted.

5.)    Store, covered in a cool place for 1 hour.

6.)    Divide truffle mixture into edible portions and refridgerate.

7.)    Once separated and cold, roll each piece into a sphere and roll in cocoa powder.

8.)    Store in a chilled in a sealed container.