Want to blow ‘em away at your next cookie swap? Try your hand at these minty, creamy little gems. They look like a millions bucks and couldn’t be easier to make.
Courtesy of DAVIDsTEA.
Place white chocolate in a medium bowl.
In a small saucepan over medium heat, bring heavy cream to simmer. Remove from heat.
Add tea to a DAVIDsTEA filter and place in the hot cream. Steep for 1 minute.
Remove filter and pour the cream mixture over the white chocolate. Let sit for 1 minute.
Using a rubber spatula, slowly stir the mixture until smooth and shiny.
Cover bowl and refrigerate until well chilled, about 4 hours.
Remove chocolate from refrigerator. Using a Perfect Spoon, divide chocolate into truffle-sized portions.
Using your hands, roll each truffle into a ball. Roll each ball in the coating of your choice and place on a baking sheet.
Place baking sheet in the refrigerator and chill until ready to serve.