Jasmine Tea Truffles




Hello! Welcome to this Instructable on how to make Jasmine Tea truffles. This process will show how to make the centers of truffles, also known as ganache and the process for tempering chocolate in order to dip them. Instead of using Jasmine tea, you could also substitute it with a different tea.  It may require experimenting to choose a tea that can stand out from the chocolate. Enjoy!

For more information about Socola Chocolates, the author of this Instructable, check out our website www.socolachocolates.com. You can also buy our chocolates online here.

Step 1: Mis En Place: Gathering Ingredients and Equipment

The basic truffle is comprised of a few main ingredients: chocolate, cream, butter and invert sugar.  Together these ingredients form the center of the truffle or ganache.  You can choose to infuse your ganache with wide range of flavors.  For example, at Socola we infuse our ganaches with Vietnamese espresso (ca phe sua), fruits and even beer! For this recipe we will do use weight measures since they are more accurate

For the centers (makes about 50 truffles):

  • 6 ounces of whipping cream
  • 1/4 cup invert sugar*
  • 1/4 cup jasmine pearl tea
  • 3 tablespoons unsalted butter (softened at room temperature)
  • 10 ounces of chocolate finely chopped (70% dark recommended)

For Tempering or Rolling:

  • 16 ounces of chocolate for dipping (6 ounces as seed chocolate)
  • or unsweetened cocoa powder for rolling truffles
  • parchment paper
  • 8-inch square pan
  • medium saucepan
  • medium stainless steel bowl
  • rubber spatula
  • offset spatula (if you have it)
  • plastic wrap
  • mesh sieve
  • cheese cloth
  • dipping fork if dipping (regular fork will do)

*The main purpose of adding invert sugar is to make the ganache smooth and rich. It also helps the stabilize the form of the ganache. You can find invert sugar at your local candy/baking supply store.

Step 2: Making the Ganache

Line the bottom and sides of the 8-inch square baking pan with parchment paper. The easiest want to do this is flip it upside down and fold the parchment paper to the heigh of the pan (top and bottom). Make sure that you don't fold all four sides so that you can have some handles to pull the ganache out by later.

Stir the cream and invert sugar together in a medium saucepan.  Bring to a boil and remove from heat. Add the jasmine tea and stir the mixture. Cover the pan with parchment paper or foil and let sit for 15 minutes.
Note: In the photos below, we did not have loose tea and used tea bags for the purposes of photos. You should try to use loose leaf tea which are going to make the ganache more aromatic.

While you are letting the tea steep with the cream, put the chocolate into the medium stainless steel bowl. 

Make a water bath (aka bain marie). Get a medium pan and fill it up a third of the way with water, place on stove until water is simmering. Put the stainless steel bowl (with chocolate) into the water bath.  (Careful not to get any water in the chocolate!  They are not friends and will cause the chocolate to seize).  Stir until melted through but not extremely hot. You don't want the chocolate to heat over 115 degrees. If you have a thermometer this would be a good time to use it. Periodically pull the bowl out of the water bath and stir so that it does not over heat. Once it is melted through, take it out of the water bath.

Strain the cream through a sieve lined with cheesecloth to remove any residual tea.  Squeeze the cheesecloth to remove all the cream. Pour it back into a measuring cup to make sure that the liquid measure back up to the original amount (add some more cream if not).  

Step 3: Ganache - Combine the Cream With the Chocolate

Heat the cream back up to a boil.

Once the cream is boiling, pull it off the heat and pour it over your bowl of melted chocolate in the stainless steel bowl. Let sit for 30 seconds. Start stiring the mixture from the center of the bowl, making small circles and then larger ones until you incorporate all the cream with the chocolate. Add the softened butter and continue to stir until no butter remains visible.


Step 4: Ganache - Pour Into Pan, Cover and Chill

Pour the ganache into the parchment lined baking pan.  Spread the ganache evenly with an offset spatula.  If you do not have one, try sliding the pan gently back and forth along a counter top until even. Let the ganache set at room temperature for an hour and then cover with plastic wrap and refrigerate until firm (about 1 to 2 hours).

Go onto step 5 or 6 depending on whether or not you plan to dip the ganache.
If you plan to just roll them into truffles go to step 5.
If you plan to dip them then go to step 6 for tempering chocolate.

Step 5: Ganache - Rolling Into Truffles

Remove the ganache from the refrigerator once firm and let come to room temperature (about 2 hours).

Remove the plastic wrap and place face down on a cutting board face down.  Cut the ganache into 1 inch squares. 

Take each square and drop into the cocoa powder. With the palm of your hands roll the square into a ball. Place them into a bowl or air tight container making sure to add additional cocoa powder so they do not stick together. 

Eat immediately or store in the refrigerator for up to 30 days. Before serving take them ot of the refrigerator and allow them to come to room temperature. Enjoy! 

Step 6: Ganache - Dipping Ganache

Remove the ganache from the refrigerator once firm and let come to room temperature (about 2 hours).

Using a medium stainless steel bowl, start melting the chocolate over the water bath (bain marie).  You will need and instant read thermometer for this so that the chocolate does not go over 115 degrees.

Melt the chocolate all the way through over the water bath making sure the temperature does not go over 115 degrees. Once it gets close to 110, pull the bowl out of the water bath and stir to make sure it does not go over. Once your chocolate is melted through remove from the water bath. Stir the chocolate so that it reduces down in temperature to 100 degrees.

If you are planning on dipping the ganache, use an offset spatula to apply a thin coat of chocolate on the ganache, making sure to even it out. Set aside and let the chocolate harden.  This hard layer of chocolate on the bottom of the ganache prevents the ganache from melting through the dipping fork when dipping the truffle centers into the warm coating layer of chocolate.


Step 7: Tempering

Note: Tempering is the process of heating then cooling chocolate.  The importance of tempering chocolate - the reason you want to temper chocolate before dipping it, is to ensure that the chocolate will be stable at room temperature when it dries, have a nice snap or crunch, and a beautiful smooth shine.

When you do not temper and just melt the chocolate through without tempering, the chocolate may be unstable at room temperature and develop a bloom (slightly graying of the chocolate) and not have that snap.

Tempering temperatures vary for each type of chocolate used. Please go to the website of the chocolate company to get the exact tempering temperatures. Some chocolates will go with a method of heating and then cooling down to a working temperature range.

The brand of chocolate we use, E. Guittard, requires a process of heating, cooling and then heating again to get to the working temperature range. Also we use bar chocolates as seed chocolate so that they are easier to remove from the chocolate later on in the process.

Continue stirring the chocolate bowl until the temperature reaches 100 degrees. At this point you can add in the seed chocolate. This will aid an reducing the temperature more rapidly. Once the temperature reaches 84 degrees, remove the seed chocolate. 

Heat up the water bath to a low simmer, place the stainless steel bowl back into the water bath and heat up to 88 degrees.  Be careful not to heat it over 90 degrees or else it will go out of temper!

Now your chocolate is ready for dipping!

Step 8: Dip the Ganache Squares

Place a ganache square on your dipping fork with the hard chocolate layer on the bottom.

Carefully drop it into the chocolate and use your rubber spatula to cover the top.

Pull up the fork and drag the bottom of the fork onto the top of spatula to remove excess chocolate.

Slide the chocolate onto your parchment lined pan and garnish.

Step 9: Garnish the Chocolates & Enjoy!

Garnish the chocolate with a topping.  For example, we use coffee grounds for our Vietnamese espresso chocolate.  The photo below uses a cocoa butter transfer.  You can find them at your local confectioner / baking shop. 

For the Jasmine chocolates, you could also choose to put a chocolate design on top or sprinkles. It's all up to you.

Let harden at room temperature for at least an hour and cut off the extra edges off the chocolate if desired. Put in candy cups and give as gifts, or eat them yourself!

For more information about Socola Chocolates check out our website at www.socolachocolates.com/
or, buy our truffles at our online store.



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    18 Discussions


    8 years ago on Introduction


    I have a question as to the type of tea you use. Can we use any kind (flavor) of tea, just as long as it blends in with the chocolate? If so, what kind of tea can be used?


    8 years ago on Introduction

    This recipe was very helpful for my global project :) got me extra credit and brought me a huge reputation at school thank you.


    9 years ago on Step 9

    hi, i live in the tropics and i've been trying to make chocolates, but they dont really set at room temp. even after tempering, the chocolate coats are sticky to the touch. Is it the choc I use? I know an additive is added to chocolates sold in the tropics to keep them from melting. Does that make a difference?

    1 reply

    Hi Kintri,

    Making chocolates in tropical weather is definitely tough, especially with humidity.  You have to ensure that your working environment is between 60 to 70 degrees so that the chocolate will set correctly,

    I have seen this done before in Vietnam though. The chocolatier had a special room that was highly air conditioned in order to keep the environment cool enough.  In addition, I've found most of the chocolates need to be stored in the refrigeration in warmer climates as opposed to being stable at room temperature. 

    Good luck!

    You should store them at room temperature. If you put them in the refrigerator they might crack or sweat when you take them put and bring them to room temperature. Tempering will allow for them to keep at room temperature.


    9 years ago on Introduction

    First photo, second row from the right (round truffles): are these covered with luster dust or something else?

    1 reply

    9 years ago on Step 2

    Hi there, if you wanted to infuse coffee, I would make the coffee seperate so that the coffee could steep with water and add some instant espresso powder so that the coffee flavor is stronger. I would add it in step 3 after adding in the butter. The recipe would change a little bit since you would not be adding in cream again since you would not be steeping the coffee in the cream.  Hope that helps...

    1 reply

    9 years ago on Step 2

    I have have question about using loose tea.  When I am steeping tea for drinking use an infuser.  If I used loose tea in this recipe, how would I contain the tea leaves for removal?

    1 reply

    Reply 9 years ago on Introduction

    I believe she covered that in step 2, last paragraph. 'Strain the cream through a sieve lined with cheesecloth to remove any residual tea.'

    Since you are filtering through the cheesecloth, I believe you could even use coffee/espresso grounds to flavor the chocolate as well.


    9 years ago on Introduction

    I have two questions:  1.  What is invert sugar?  and 2.  Are there any flavorings that you find do not work well with this recipe?  I mean from a confectionery standpoint, not personal taste.  Cordially, Nehmah

    1 reply

    9 years ago on Introduction

     Thanks a lot for posting this, I'll remember it for valentines day next year! I know it's not valentines day yet, but I already made my chocolate present for this year yesterday... I wanted to make a box with things like these but was afraid it would fail so I just made a big chocolate heart with her face in in in white/ brown.
    Now can I ask you something? When I melt brown chocolate and let it dry, I get lighter stains on it. How does this happen and how can I prevent it? Thanks a lot.

    2 replies

    Reply 9 years ago on Introduction

    That's because you've got to temper the chocolate appropriately before you cast it, or dip anything in it.  What you're getting is most likely a sugar or fat bloom.

    Check out the chocolate manufacturers website for details on proper tempering instructions, but the basic idea is to heat the chocolate, cool it, then heat it up again before you do the casting and dipping.

    Read more on tempering here: