CHOCOLATE TRUFFLES
Steps:
- Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
- Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)
- Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
- For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
- Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.
- Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)
- Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.
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.
SENSUOUS CHOCOLATE TRUFFLES
Steps:
- Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.
CHOCOLATE TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 25 truffles
Number Of Ingredients 23
Steps:
- Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.)
- Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.
- Line a baking sheet or large plate very, very tightly with plastic wrap (the wrap will be slightly suspended over the surface of the pan). Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the surface of the plastic wrap, pipe about 25 (3/4-inch) cones or truffles. Sprinkle the truffle tops lightly with sugar. Refrigerate until set, about 15 minutes.
- Once set, the truffles can be held in a cool spot, out of the refrigerator for up to 2 hours. Otherwise, refrigerate the truffles covered, for up to 5 days. Truffles taste best if served room temperature not straight from the refrigerator.
- Finely grate the zest from the citrus with a fine holed grater, preferably a micro plane. Add half of the zest to the cream, (reserve the rest for decorating the truffles.) Bring the cream, zest and honey to a simmer, remove from the heat. Puree mixture with an immersion blender to combine the flavors. Proceed as above to form the truffles.
- Gently rub the turbinado sugar and the reserved zest together with your fingers. Sprinkle citrus flavored sugar on top of truffles.
- Pulse the fennel seed, confectioners' sugar, and cocoa in a spice grinder to a fine powder. Roll basic chocolate truffle in fennel-cocoa mixture.
- Add 2 tablespoons malt powder to the cream and proceed with the basic recipe as above. Roll finished chocolate truffle in the 1/4 cup malt powder.
- Stem and seed the chile, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the chile. Add the chile to the cream and honey mixture and bring to a simmer. Cover and let set for 5 to 10 minutes, depending on how spicy you like your truffles. Strain and discard the chile. Proceed as above to form the truffles. Mix the turbinado sugar, chili powder, cinnamon, and sea salt together. Sprinkle seasoned sugar on top of the truffles.
- Add the crystallized ginger to the cream. Bring cream, ginger and honey to a simmer, remove from the heat and puree with an immersion blender to combine the flavors. Proceed as above to form the truffles. Finely chop additional crystallized ginger to equal about a tablespoon and lightly press onto the top of truffles.
More about "earl grey spiked chocolate truffles food"
EARL GREY TEA CHOCOLATE TRUFFLES RECIPE - FOOD NETWORK
Web Jun 27, 2021 Directions Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer …
From foodnetwork.com
4/5 (1)Author Food Network KitchenServings 18-24Difficulty Easy
From foodnetwork.com
4/5 (1)Author Food Network KitchenServings 18-24Difficulty Easy
- Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags. Put the chocolate in a medium heatproof bowl, pour the hot cream mixture over it and let it sit, undisturbed, until the chocolate is almost completely melted, about 10 minutes.
- Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the vanilla, then whisk until the ganache is smooth and shiny. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or up to overnight.
- Line a baking sheet with parchment. Put the cocoa powder in another shallow dish. Scoop tablespoons of the firm ganache, roll into balls and then coat each in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
GREEN EARL GREY CHOCOLATE TRUFFLES - DELICIOUS EVERYDAY
Web May 21, 2012 truffles Ingredients 160 ml of cream 30 g of unsalted butter 3 tsp green Earl Grey tea leaves preferably loose leaf 180 g of 70% cocoa chocolate chopped 1 cup cocoa powder sifted US Customary - Metric …
From deliciouseveryday.com
From deliciouseveryday.com
EARL GREY CHOCOLATE TRUFFLES - FOOD24
Web Feb 17, 2012 Scald cream and butter in a small heavy saucepan and stir in tea leaves. Remove from heat and allow to
From food24.com
From food24.com
DECADENT EARL GREY HOT CHOCOLATE - OH, HOW CIVILIZED
Web Feb 11, 2020 MAKE EARL GREY HOT CHOCOLATE. Heat milk and heavy cream. In a saucepan, simmer milk and 1/2 cup heavy cream on low heat until small bubbles form along the sides of the pan. Take off heat. …
From ohhowcivilized.com
From ohhowcivilized.com
SPIKED EARL GREY LEMONADE RECIPE - FOOD NETWORK
Web Directions In a medium pot, bring 6 cups water to a simmer over medium heat. Remove the pot from the heat, then add the sugar and stir to dissolve. Add the tea bags. Let the tea …
From foodnetwork.com
Author Alex GuarnaschelliSteps 3Difficulty Easy
From foodnetwork.com
Author Alex GuarnaschelliSteps 3Difficulty Easy
EARL GREY-SPIKED CHOCOLATE TRUFFLES : RECIPES - COOKING …
Web May 11, 2011 Ingredients 1 1/2 cups creme fraiche or sour cream 2 tablespoons Earl Grey tea leaves 12 ounces best-quality bittersweet chocolate, chopped with a heavy knife 1 …
From cookingchanneltv.com
Cuisine FrenchTotal Time 13 hrs 20 minsCategory DessertCalories 324 per serving
From cookingchanneltv.com
Cuisine FrenchTotal Time 13 hrs 20 minsCategory DessertCalories 324 per serving
EARL GREY CHOCOLATE TRUFFLES - HONEST COOKING
Web Nov 3, 2017 In a small saucepan, heat coconut milk just until it’s about to boil. Remove from heat, add teabags to the coconut milk and allow to steep for 10 minutes.
From honestcooking.com
From honestcooking.com
EARL GREY TRUFFLES | SHERI SILVER - LIVING A WELL-TENDED LIFE... AT ANY AGE
Web Jul 14, 2020 3/4 cup heavy cream. 5 Earl Grey tea bags. 1 tablespoon unsalted butter. 1 teaspoon vanilla extract. unsweetened cocoa powder. Place the chocolate in a medium …
From sherisilver.com
From sherisilver.com
SIMPLE EARL GREY TRUFFLES | RECIPE | KITCHEN STORIES
Web Add Earl Grey tea into a tea bag and let brew in the hot cream for approx. 10 min. Remove the tea bag and set aside. Step 2/ 5 16⅔ g milk chocolate 3⅓ g butter (room …
From kitchenstories.com
From kitchenstories.com
EARL GREY TRUFFLES (VEGAN, DAIRY-FREE RECIPE) - FOOD, PLEASURE
Web Nov 18, 2020 For 1 dozen chocolate truffles. Ingredients 5 oz coconut milk from a can 1.5 heaping tablespoon Earl Grey tea leaves 8 oz chocolate chips or chunks (I used about …
From foodpleasureandhealth.com
From foodpleasureandhealth.com
EARL GREY TEA CHOCOLATE TRUFFLES | PUNCHFORK
Web Earl Grey Tea Chocolate Truffles, ... 4 hrs 30 mins · 7 ingredients · Makes 18 to 24 truffles · Recipe from Food Network. Punchfork. Log in Sign up Discover. Recipes …
From punchfork.com
From punchfork.com
EARL GREY-SPIKED CHOCOLATE TRUFFLES RECIPE - FOOD HOUSE
Web 3/4 cup heavy cream 5 teaspoons loose-leaf Earl Grey tea, crushed 8 ounces semisweet chocolate, finely chopped, plus 3 ounces, melted 1 tablespoon unsalted butter 1 …
From foodhousehome.com
From foodhousehome.com
EARL GREY-SPIKED CHOCOLATE TRUFFLES – RECIPES NETWORK
Web Aug 18, 2013 Step 1. 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. Step 2. Meanwhile, put the …
From recipenet.org
From recipenet.org
EARL GREY TRUFFLES RECIPE | FOOD | TEA INSPIRED RECIPES
Web Ingredients 2/3 cup (160ml) thickened cream 40g unsalted butter, chopped 2 teaspoons loose Dilmah Earl Grey tea leaves 170g fine-quality bittersweet chocolate (not …
From teainspired.com
From teainspired.com
EARL GREY AND LAVENDER CHOCOLATE TRUFFLES | SAVEUR
Web Bring cream to a boil in a 1-qt. saucepan over medium-high heat. Remove from heat and add tea bags, lavender, and half the salt; steep for 10 minutes.
From saveur.com
From saveur.com
EARL GREY CHOCOLATE TRUFFLES | CANADIAN LIVING
Web Jun 16, 2008 Pipe monogram or swirl onto top of each truffle. Refrigerate until hardened, about 30 minutes. (Make-ahead: L ayer between waxed paper in airtight container and …
From canadianliving.com
From canadianliving.com
EARL GREY HOT CHOCOLATE - TEAK & THYME
Web Jan 9, 2019 Instructions. Heat milk and cream in a pot on medium heat until small bubbles start forming on surface. Turn off heat and add earl grey tea bags and steep for 10 …
From teakandthyme.com
From teakandthyme.com
EARL GREY TRUFFLE POPS | CANADIAN LIVING
Web Nov 4, 2013 Earl Grey tea leaves steeped in rich cream give these traditional chocolate treats a great boost of flavour. To make them kid-friendly, simply omit the tea. Prep time …
From canadianliving.com
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love