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Prep 30min
Total2hr40min
Servings24
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Ingredients
7
tea bags chai tea
3/4
cup whipping cream
8
oz semisweet baking chocolate, chopped
2
tablespoons dark rum
10
oz white chocolate baking bars or squares, chopped
1
tablespoon shortening
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Steps
1
Remove tea leaves from tea bags; discard bags. In 1-quart heavy saucepan, heat whipping cream and tea leaves to simmering over medium heat. Remove from heat; let stand 15 minutes.
2
In microwavable bowl, place semisweet chocolate. Into bowl of chocolate, strain whipping cream through strainer to remove tea leaves, pressing firmly on solids; discard solids. Microwave chocolate cream mixture uncovered on High 30 to 60 seconds; stir until chocolate can be stirred smooth. Stir in rum. Cover; refrigerate 1 hour 30 minutes or until mixture is thick and can be molded.
3
Line cookie sheet with foil. Scoop rounded teaspoonfuls of chocolate mixture onto cookie sheet; roll lightly to shape into 1-inch balls. Freeze 30 minutes.
4
In microwavable bowl, microwave white chocolate and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals until melted; stir until smooth. With fork, dip truffles, one at a time, into white chocolate mixture; tap off excess. Return to cookie sheet. Refrigerate 10 minutes or until firm. Store covered in refrigerator.
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Nutrition Facts
Serving Size:1 Serving
Calories
120
Total Fat
8g
0%
Saturated Fat
4 1/2g
0%
Sodium
10mg
0%
Total Carbohydrate
10g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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