Wild Berry Hibiscus Whipped Chocolate Ganache Truffles Recipe

Love is in the air—the season of swoon-worthy moments, classroom cards, and, of course, chocolate. These Wild Berry Hibiscus Truffles take the classic berry-and-chocolate duo to the next level with a subtly tart twist from Mighty Leaf Wild Berry Hibiscus tea. The whipped ganache melts in your mouth, but making them? Shockingly easy. Low effort, high reward—just the way we like it.

Wild Berry Hibiscus Whipped Chocolate Ganache Truffles

Ingredients:

8 ounces dark chocolate
10 ounces heavy whipping cream
4 teabags (or 8 grams loose) Mighty Leaf Wild Berry Hibiscus tea
Cocoa Powder for dusting

Directions:

1. Heat cream in a saucepan until it just starts to steam.
2. Remove from heat and add the Wild Berry Hibiscus tea.
3. Allow to steep for 10 minutes, then remove the Wild Berry Hibiscus tea, being sure to squeeze as much of the cream from it as possible.
4. Return the cream to the stove and bring back up to steaming temperature.  Do not bring to a boil.
5. In a heatproof bowl, pour the Wild Berry Hibiscus cream over the chocolate, making sure it's completely covered. Allow to stand 5 minutes, then stir until combined. 
6. Allow the ganache mixture to cool to room temperature, then transfer to a stand mixer (or using a hand mixer) and mix on the highest setting for 2–3 minutes. 
7. Chill in the fridge 1 hour, then use a cookie scoop to create bite size truffles and arrange on a parchment paper lined tray. Chill another 30 minutes.
8. Roll into balls and then, using a fork or slotted spoon, roll each truffle in cocoa powder until covered.

Store in an airtight container, in the fridge, up to one week.