CHOCOLATE EARL GREY TRUFFLES
Categories Candy Milk/Cream Tea Chocolate Dessert Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 34 truffles
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
EARL GREY-SPIKED CHOCOLATE TRUFFLES
Truffles are actually a fungus that grows under ground at the base of trees, but these chocolate treats are meant to look like the dirt covered real truffle but be chocolate through and through. Virgin pigs are used to sniff the real thing out but these can be easily sensed by any chocolate lover (virgin or not!). We've noticed some interesting behavior among people who are lucky enough to eat these often ? our regulars at Tru. Just the word "truffles" is enough to make these chocolate lovers' nostrils twitch with excitement, like a truffle hound on the scent. While waiting for the dessert course, they start bouncing with anticipation. And when they actually spot the lovely cocoa-covered rounds heading for the table, well...we don't want to embarrass our customers. Try them for yourself and see what happens. These are undoubtedly the best truffles we've ever had, only excepting those of the masters at the Bernachon pastry shop in Lyon, who created the mixture of chocolate and creme fraiche that they are based on. When Gale was apprenticing at the Bernachon bakery, she used to eat these at night in her hotel room, one after another, trying to figure out how the Bernachons made them so wonderful. Making truffles is simple and fun, especially when you're dipping them in chocolate and nestling them in cocoa powder -- but don't forget to start the process a few days ahead.
Provided by Food Network
Categories dessert
Time 13h20m
Yield about 60 pieces
Number Of Ingredients 5
Steps:
- In a saucepan, combine the creme fraiche and tea and bring to a boil over medium heat. As soon as it boils, turn off the heat.
- Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not hard.
- The next day, using a pastry bag fitted with a large plain tip, pipe bite-size "kisses" (like Hershey's Kisses) of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
- In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides.
- Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. (You can sift the unused cocoa and use it for another purpose.)
- Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.
EARL-GREY TRUFFLES
The classic chocolate bon bon is taken for a tea time spin in this recipe for earl-grey-infused truffles. The distinctive, citrusy bergamot flavor of the tea shines through in every creamy, fudgy bite. These treats will make a lovely parting gift for guests at a dinner party, and are a great accompaniment to a night cap or, yes, a cup of tea!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h55m
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- In a small saucepan, stir together cream and tea over medium heat. Bring just to a simmer, then let mixture continue to gently simmer 5 minutes. Remove from heat and let cool completely. Place chopped chocolate in a heatproof bowl.
- Pass cream mixture through a fine-mesh sieve into a clean saucepan. Bring to a boil, then pour over chocolate and let stand 3 minutes. Stir until smooth, then stir in butter and vanilla. Refrigerate until set, at least 30 minutes or, covered with plastic wrap, up to 2 days.
- Place cocoa in a bowl. Scoop mixture with a level teaspoon, then dust hands with cocoa and roll truffles into balls. Coat your hands with a bit of melted chocolate and roll truffles in your hands to lightly coat to create a "shell".
- Drop truffles into bowl of cocoa; toss to coat. Refrigerate in an air-tight container until ready to serve, at least 30 minutes and up to 1 week. Let stand at room temperature 15 minutes before serving.
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