Earl Grey Truffles Food

CHOCOLATE EARL GREY TRUFFLES

Chocolate Earl Grey Truffles image

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

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

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 TRUFFLES

Earl-Grey Truffles image

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

Ingredients

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 teaspoon pure vanilla extract
Dutch-process cocoa powder, for rolling

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.

EARL GREY LAVENDER CHOCOLATE TRUFFLES

Earl grey lavender chocolate truffles image

This is an easy chocolate truffles recipe. You can make plain truffles or you can flavour the cream with tea leaves to make Earl Grey chocolate truffles or Earl Grey lavender chocolate truffles.

Provided by Janice

Categories Dessert

Time 18m

Number Of Ingredients 5

Ingredients

2/3 cup whipping cream (35 % fat) (167 mL)
2 tbsp unsalted butter (28 grams)
2 tsp Earl grey lavender tea leaves
170 grams dark chocolate
1 cup Cacao Barry extra brute cocoa powder ( for coating the truffles)

Steps:

In a small saucepan, combine the butter and the cream, and heat over medium heat to melt the butter. Bring the mixture to a light simmer, add the tea, and reduce the heat to medium-low. Continue simmering for about 10 minutes to infuse the cream with the tea flavor.
In the meantime, pulse the dark chocolate pistoles in the food processor to grind the chocolate. Transfer the ground chocolate to a metal bowl.
When the tea has steeped sufficiently, strain the cream mixture over the chocolate, pressing the tea leaves into the strainer to extract all the cream. Whisk the cream/chocolate mixture until the chocolate is melted and the mixture is smooth.
Cover the bowl with plastic wrap and chill it for about 2 hours until the mixture is firm enough to scoop and roll into truffles.
Toss each truffle in the cocoa powder to coat it, tapping off the excess.
Store the truffles in an airtight container.

Nutrition Facts : Calories 55 kcal, ServingSize 1 serving

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Bring cream and butter to a boil in a small heavy saucepan and once boiling add the tea leaves and set aside for 10 minutes to infuse.
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