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  • Becca Reder

Wild Swans Tea Truffles


  • 2 cups dark chocolate chips

  • 1 tsp sugar

  • 2/3 cup heavy cream

  • 1 bag Wild Swans tea

  • Unsweetened cocoa powder (to dust)


  1. Add chocolate and sugar to a large heatproof bowl

  2. Heat the heavy cream and tea in a saucepan over low heat until it starts to simmer

  3. Remove from the heat and pour it through a fine-mesh sieve into the bowl of chocolate and sugar

  4. Mix until combined

  5. Pour into a shallow dish and cool in the fridge for a few hours, or freezer for 45 minutes

  6. Once the mixture is set, use a melon-baller to scrape up the mixture, then roll it into a ball

  7. Roll each ball in the cocoa powder

  8. Keep chilled and enjoy!

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