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Recipe: Chocolate Earl Grey Truffles
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 2/3 |
c |
heavy cream |
| 2 |
TBSP |
unsalted butter, cut into 4 pieces and softened |
| 2 |
tsp |
loose Earl Grey tea leaves |
| 6 |
oz |
fine-quality bittersweet chocolate, chopped |
| 1 |
c |
unsweetened Dutch-process cocoa powder to coat truffles |
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Instructions
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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 the leaves, then whisk until smooth.
3) Chill ganache, covered, until firm, for about 2 hours.
4) Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it.
5) Roll each piece of ganache into a ball (wash your hands and redust as they become sticky).
6) Drop several balls at a time into bowl of cocoa and turn to coat.
7) Transfer as coated to an airtight container, separating layers with wax paper.
8) Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.
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