Makes 5 Dozen Truffles
1 pound semi sweet chocolate, finely chopped
2 cups heavy cream
1 cinnamon stick
½ cup tea leaves
4 tbsps unsalted butter, softened
Cocoa powder, for dusting
Place the chopped chocolate in a medium bowl and set aside
Using a small pot, bring the cream and cinnamon to boil. Remove from heat, add the tea and infuse for five minutes. Strain the hot cream through a fine sieve over the chocolate.
Using the back of the spoon, press the tea leaves to extract as much flavor as possible. Allow the cream to soften the chocolate for two minutes.
Using a whisk, stir the chocolate mixture slowly until smooth. Add the butter, stirring until mixed.
Transfer the chocolate cream mixture into a flat pan and cover with plastic wrap, making sure the plastic wrap touches the entire surface of the mixture. Refrigerate for at least two hours until the chocolate is set.
Place the cocoa powder in a shallow plate. Using a teaspoon dipped in hot water, form half inch balls of the chocolate mixture. If the mixture gets too soft while working, refrigerate until set.
Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.
ABOUT THE CHEF: Hari Nayak is more than a chef, today he is a restaurateur, author as well as a culinary consultant in North America. Chef Nayak started his epicurean journey from the Culinary Institute of America and today, he is one of the most sought-after chefs for his unique style. Today, Nayak is the author of the six bestselling books like Modern Indian Cooking and My Indian Kitchen, these books feature the simple yet eclectic style of his dishes. His latest book The Café Spice Cookbook is filled with quick and easy Indian recipes for every day meals.