Wine Wednesday: Celebrating Valentine’s Day with Salon Tea’s The Lover Chocolate Truffles and

There are a few days in February that I love (of course when there is a Leap Year – my birthday, it’s my ultimate favorite) and Valentine’s Day is one of them.  This year I wanted to give you something sweet to make and share with your lover.  If you make it together, I’m sure you’ll double the fun.  This delicious recipe for your seductive Valentine’s Day comes from Tracy Stern SALONTEA‘s aphrodisiactic and Chocolate Chai Tea, aptly named…THE LOVER!  So after your romantic dinner, snuggle together with these truffles and tea and remember why you feel in love in the first place.

THE LOVER Chocolate Truffles  (Makes approx. 24)

THE LOVER Chocolate Truffles

Seduce your loved one this Valentine’s Day with the sensuous pairing of warm tea served with seductively sweet tea-infused chocolate truffles, made with Tracy Stern SALONTEA™ THE LOVER Chocolate Chai tea (shop online at salontea.com). This tea blend is a natural aphrodisiac, not to mention that the art of pouring tea is incredibly sensual! Tea has been a drink of seduction throughout history: many love affairs began over meeting for tea and ended as the greatest love stories of all time. We’re pretty confident that you will love this delicious V Day treat!

Ingredients:           

·       2/3 heavy cream

·       2 tablespoons of unsalted butter (cut into pieces and softened)

·       2 tablespoons of THE LOVER tea-chocolate Chai tea leaves

·       6 oz finest bittersweet chocolate, chopped

·       1 cup unsweetened cocoa powder

Recipe:

Combine the cream and butter in a small saucepan and bring to boil. Stir in the tealeaves. Remove from heat and let steep for 3-5 minutes.

Put chocolate in a bowl and strain the cream mixture through a sieve over the chocolate: discard the tealeaves. Whisk the chocolate and cream mixture together until smooth, chill for approx. 2 hours until mixture is firm.

Dust your hands with a bit of cocoa (or cinnamon) then use your hands to roll the chilled chocolate mixture into balls (Tracy likes to use a melon scooper).

Use 1 to 1 ½ tablespoons of chocolate mixture for each truffle. Drop the truffles into the cocoa, turn them until they’re lightly coated, and then place them in an airtight container. Store them in layers separated by wax paper.

Serve in edible rose petals…enjoy!

 

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