Blackberry Tea Truffle


1 cup heavy whipping cream
300 grams dark chocolate
(we use our Venezuelan wine chocolate)
4 Tbsp blackberry sage tea
2 Tbsp blackberry jelly
50 grams butter
pinch of ginger powder


  1. Add tea to cream and microwave just to boiling point. Let steep for 4 minutes.
  2. Strain out tea and add jelly to hot cream, Stir gently, but leave small bits of jelly.
  3. Microwave chocolate on high for 45 seconds, then 30 seconds on 50% power, until completely melted, stirring between.
  4. Microwave butter until liquid
  5. Add chocolate and butter to cream and whisk smooth
  6. Add a pinch of ginger powder
  7. Chill for two hours
  8. Portion into serving sizes with scoop or spoon, roll into balls, then roll into cocoa or dip in tempered bittersweet chocolate.