Both green tea and dark chocolate are packed with antioxidants, making this decadent treat much healthier (when eaten in moderation) than one you might buy in a chocolate shop. Once you master this easy recipe, you can try any of your favorite teas, such as Earl Grey, in place of green.
- 3/4 cup(s) half-and-half, fat-free
- 4 bag tea, green
Heat half-and-half in a small saucepan over medium heat. When it comes to a simmer, remove from heat and add tea bags, allow tea to steep 5 minutes.
Gently squeeze bags over half-and-half to extract extra flavor and discard. Return to a simmer and pour over chopped chocolate in a medium bowl. Stir to combine. Place bowl in freezer until set, about 10 minutes, removing and stirring every 2 minutes. Chocolate is ready to roll into truffles when it is no longer a pudding-like consistency and is starting to harden.
Makes 16, 2 piece servings.
Scoop out about 2 teaspoons chocolate mixture and roll in the palms of your hands to form a 1" ball. Repeat with remaining chocolate. Place cocoa powder in a shallow dish. Roll balls in the cocoa powder to coat. Shake off any excess cocoa powder (you will have 2 tablespoons remaining). Serve or store in an airtight container in the refrigerator for up to 2 weeks.