Chocolate Earl Grey Truffles |
|
 |
Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 34 |
|
Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor. Active time: 45 min Start to finish: 2 3/4 hr Ingredients:
2/3 cup heavy cream |
2 tablespoons unsalted butter, cut into 4 pieces and softened |
2 teaspoons loose earl grey tea leaves |
6 oz fine-quality bittersweet chocolate (not unsweetened), chopped |
1 cup unsweetened dutch-process cocoa powder |
Directions:
1. 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.
2. 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.
3. 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 (wash your hands and redust as they become sticky). 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.
4. Cooks' note: Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.
|
|