OMG YUM.
I think I feel some Christmas gifts coming on...
Chocolate Earl Grey Truffles (Recipe courtesy of Hipcooks Portland)
I think I feel some Christmas gifts coming on...
Chocolate Earl Grey Truffles (Recipe courtesy of Hipcooks Portland)
2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose Earl Grey tea leaves, Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor.
6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened Dutch-process cocoa powder for rolling, or tempered dark chocolate for dipping
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. Don’t oversteep or it will become bitter.
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. Mmmmm. Earl Grey.
Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl and dust your palms lightlywith it. Roll each piece of ganache into a ball. Drop several balls at a time into bowl of cocoa and turn in cocoa to coat. Transfer as coated to an airtight container, separating layers with wax paper. If you prefer to dip in truffle into chopped nuts, then chop pecans or almonds and roll the truffle.
OTHER TRUFFLE IDEAS:
Balsamic Satsuma: Steep the peel of 1 satsuma in the milk (instead of the tea) and add 1 tbsp balsamic vinegar along with chocolate.
Meyer Lemon and Cardamom: Steep the peel of 1 Meyer lemon in the milk (instead of the tea) and add 1/4-1/2 teaspoon grated cardamom along with chocolate.
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose Earl Grey tea leaves, Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor.
6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened Dutch-process cocoa powder for rolling, or tempered dark chocolate for dipping
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. Don’t oversteep or it will become bitter.
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. Mmmmm. Earl Grey.
Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl and dust your palms lightlywith it. Roll each piece of ganache into a ball. Drop several balls at a time into bowl of cocoa and turn in cocoa to coat. Transfer as coated to an airtight container, separating layers with wax paper. If you prefer to dip in truffle into chopped nuts, then chop pecans or almonds and roll the truffle.
OTHER TRUFFLE IDEAS:
Balsamic Satsuma: Steep the peel of 1 satsuma in the milk (instead of the tea) and add 1 tbsp balsamic vinegar along with chocolate.
Meyer Lemon and Cardamom: Steep the peel of 1 Meyer lemon in the milk (instead of the tea) and add 1/4-1/2 teaspoon grated cardamom along with chocolate.
I made these the other day. They are really good--kind of fruity.
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