Chocolate Earl Grey Truffles
Delicate handmade truffles infused with Earl Grey tea, rich bittersweet chocolate, and coated in cocoa powder.
Ingredients
- ⅔ 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
- Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves.
- Remove from heat and let steep for 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.
- 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.
- 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.
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.
