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Chocolate Earl Grey Truffles

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Delicate handmade truffles infused with Earl Grey tea, rich bittersweet chocolate, and coated in cocoa powder.
Prep Time 45 minutes
Cook Time 2 hours 45 minutes
RECIPE CATEGORY: Desserts
HERB: Bergamot

Ingredients
  

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

Instructions
 

  1. Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves.
  2. Remove from heat and let steep for 5 minutes.
  3. Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
  4. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves.
  5. Whisk until smooth. Chill ganache, covered, until firm, about 2 hours.
  6. Spoon level teaspoons of ganache onto a baking sheet.
  7. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball.
  8. Drop several balls at a time into bowl of cocoa and turn to coat.
  9. 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.
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