75% would make it again



CHOCOLATE EARL GREY TRUFFLES


Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor.

Active time: 45 min Start to finish: 2 3/4 hr

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

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.

Cooks' note:
• Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.

Makes about 34 truffles.
 
Gourmet
December 2002
Gourmet Entertains

       

 
A Cook from Kauai, Hawaii on 12/13/02  
Delicious! I didn't have loose tea, but steeped Earl Grey teabags for a few minutes, and it seems to have worked fine. They seemed a little small, so I used a heaping teaspoon instead... I made a second batch with two tablespoons of Chambord instead of Earl Grey - they were both wonderful!

( emily@weezlhed.com ) from Atlanta, Georgia on 12/12/02  
FANTASTIC ELEGANT CHRISTMAS TREATS!! Wonderful for evening parties, and served with champagne.

A Cook from Colorado Springs, CO on 12/09/02  
Mmm. I didn't roll them in cocoa powder as I was anxious to test them out. I think I might add more tea leave next time as I wouldn't know there was earl Grey in them had I not made them myself. I made the truffles too big and didn't get 35 as the recipe suggests. But do make sure to carefully strain out the leaves as a few snuck through my sieve and they don't mesh too well with really smooth chocolate.

A Cook from Alameda, CA on 12/03/02  
La Jolla, did you keep the tealeaves in the butter and cream, or strain them out? I am wondering if I should use a teabag (I drink Twinings all the time and am perfectly satisfied with its flavor) and remove it after a few minutes. Any suggestions?

A Cook from La Jolla, CA on 12/02/02  
I am a chocolate lover and was excited to try this recipe but was very disapppointed. They were easy to make and look impressive, and I used all the authentic, high quality ingredients, but the tea leaves gave them a very bitter aftertaste. I was hoping to add this to my dessert plate at an upcoming party, but I am now reconsidering.

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