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1. Put chocolate in heatproofstainless-steel bowl.
2. In heavy saucepan, bring cream and tea leaves to a boil. Remove from heat; allow to stand about 5 minutes. Pour through fine-meshed sieve; reheat to a simmer. Add corn syrup, butter and sesame oil; bring to a boil. Remove from heat. Pour over chocolate in bowl; stir to melt chocolate fully. Allow to cool slightly. Scoop onto parchment paper-lined sheet. Refrigerate until firm, 2-3 hours.
3. Ball generous teaspoons of mixture; shape. Coat each truffle in sesame seeds and/or cocoa powder.
Keep chilled until 15 minutes before service.
80-100 Pieces
Reprinted with permission from the American Culinary Federation:The National Culinary Review, October 2016. For more delicious recipes visit www.acfchefs.org
Whether you’re fueling up for a big game or a big workout, what you eat is as important as what you do! Listen to Alonzo as he talks to Eric the Trainer and the Csweat Team about how he prepped for game time, and how he stays at the top of his fitness program.
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