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CHOCOLATE EARL GREY TRUFFLES

Created by rsRick,

Description

Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor.
Active time: 45 min Start to finish: 2 3/4 hr

Ingredients

At a glance

Cuisine

Main Ingredient

Difficulty

Course/Dish

Candy / Truffles / Petite Fours

Makes

34 Truffle

2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose Earl Grey tea leaves
6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened Dutch-process cocoa powder

Methods/steps

Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.
Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.

Additional Tips

Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.

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