Sunday, May 09, 2004
Earl Grey Tea Chocolate Truffles
After a wonderful Mothers Day Brunch with my fam, I headed up to Malibu to teach a class for a woman and her mother, grandmother, aunt and cousins. They wanted something fun, so I demonstrated how to make quick fudge, and then got everyone's hands in to make mocha and raspberry truffles. It was the perfect,quick class and they seemed to enjoy it. Of course, who doesnt love chocolate, right?
2/3 cup heavy cream
2 tablespoons unsalted butter, softened and cut into pieces
1 ½ teaspoons loose Earl Grey tea leaves or any liquor* of your choice (optional)
6 oz fine-quality bittersweet chocolate
1 cup unsweetened Dutch-process cocoa powder or powdered sugar
½ cup cornstarch (for dusting hands)
Bring cream and butter to a boil in a small, but heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 –10 minutes.
Meanwhile, chop the chocolate 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 mixture, covered, until firm, about 2 hours.
Put cocoa in a bowl. Using a spoon, scoop up the ganache in one teaspoon sized chunks and place on a baking sheet, then dust your palms lightly in the cornstarch or cocoa and roll each piece of ganache into a ball (wash your hands in cold water and redust about every 3-4 truffles). Drop several balls at a time into bowl of cocoa and turn to coat using a fork. If the ganache gets too warm, return to the refrigerator for 5 minutes.
Transfer as coated to an airtight container, separating layers with wax paper. Chill until firm. Can be kept refrigerated up to 2 weeks.
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2/3 cup heavy cream
2 tablespoons unsalted butter, softened and cut into pieces
1 ½ teaspoons loose Earl Grey tea leaves or any liquor* of your choice (optional)
6 oz fine-quality bittersweet chocolate
1 cup unsweetened Dutch-process cocoa powder or powdered sugar
½ cup cornstarch (for dusting hands)
Bring cream and butter to a boil in a small, but heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 –10 minutes.
Meanwhile, chop the chocolate 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 mixture, covered, until firm, about 2 hours.
Put cocoa in a bowl. Using a spoon, scoop up the ganache in one teaspoon sized chunks and place on a baking sheet, then dust your palms lightly in the cornstarch or cocoa and roll each piece of ganache into a ball (wash your hands in cold water and redust about every 3-4 truffles). Drop several balls at a time into bowl of cocoa and turn to coat using a fork. If the ganache gets too warm, return to the refrigerator for 5 minutes.
Transfer as coated to an airtight container, separating layers with wax paper. Chill until firm. Can be kept refrigerated up to 2 weeks.
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