For 2 servings:
Bring 1 1/2 cups of water to a boil, in the microwave or on the stove.
Add 2 earl grey teabags, or 2 teaspoons loose leaf.
Steep briefly, 1-2 minutes.
Spoon in 1/4 cup of Ghirardelli Hot Cocoa mix (or 3 tbsp sugar and 1 tbsp cocoa powder).
Stir thoroughly, and strain through a fine mesh sieve, if necessary.
Pour into mugs, and pour 1/3 cup warmed milk (2% or higher milkfat) over the top.
Showing posts with label tea. Show all posts
Showing posts with label tea. Show all posts
Thursday, January 5, 2012
Thursday, December 1, 2011
Earl Grey Truffles (and Meyer Lemon Cardamom and Balsamic Satsuma)
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.
Saturday, May 15, 2010
Gogi Berry Sponge Cake
Gogi Berry Torte with Green Tea Sauce
1/4 cup milk
1/4 cup butter
3/4 cup sugar
5 large eggs
3/4 cup sifted flour (preferably cake flour, but all purpose works too)
1 tsp baking powder
3/4 cup gogi berries (if dried, soak in water for 10 minutes, then drain and dry thoroughly before use)
Preheat oven to 400˚F. Grease and flour a piece of parchment paper to line a 13x9x2 inch glass pan.
Heat butter and milk until butter is completely melted. Beat eggs and sugar in heavy-duty mixer until light and tripled in volume (about 5 minutes). Beat in baking powder. Sift 1/3 cup flour over egg mixture and fold in. Repeat 2 more times with remaining flour. Fold in warm milk mixture all at once until no streaks remain. Pour into prepared cake pan.
Bake for 5 minutes. Sprinkle gogi berries over the top, and bake for an additional 15 minutes, or until top is lightly browned and firm to touch. Let cool in pan.
Green Tea Sauce:
1/2 cup water
4 green tea bags (or about 4 tsp loose green tea leaves)
1 cup whole milk
1/4 cup sugar
3 egg yolks, well beaten
1/4 tsp salt
1/2 tsp vanilla
Bring water to a boil. Add green tea bags and simmer for 2 minutes. Add milk.
Combine sugar, egg yolks, and salt in medium bowl. Gradually stir in about a 1/4 cup of the tea to combine, without curdling. Slowly whisk in remainder of tea. Return to saucepan, and bring to a simmer again. Stir in vanilla. If necessary, strain through sieve to remove any extra bits of egg or tea leaves. Refrigerate for at least two hours.
Assembly:
Gogi berry sponge cake
Green tea sauce
1 cup whipping cream
1/2 tsp vanilla
2 tbsp confectioners sugar
1/4 cup toasted shredded coconut
Whip the cream, vanilla, and confectioners sugar until soft peaks form.
Cut the sponge cake exactly in half, and place one half on a plate or platter. Smooth 1/2 cup of whipped cream over it. Top with second cake layer. Spread remaining whipped cream over top and sides. Sprinkle with toasted coconut. Drizzle with a bit of the green tea sauce, and serve additional sauce with individual slices of cake.
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