Chocolate Earl Grey Truffles
Delicate handmade truffles infused with Earl Grey tea, rich bittersweet chocolate, and coated in cocoa powder.
Instructions
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Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves.
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Remove from heat and let steep for 5 minutes.
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Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
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Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves.
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Whisk until smooth. Chill ganache, covered, until firm, about 2 hours.
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Spoon level teaspoons of ganache onto a baking sheet.
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Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball.
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Drop several balls at a time into bowl of cocoa and turn to coat.
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Transfer as coated to an airtight container, separating layers with wax paper.
Notes
Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container. Originally published in Gourmet, December 2002.
