Steep tea in heavy cream to flavor these cocoa-coated truffles.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 30 min |
| Yield: | 18 to 24 truffles |
Ingredients
- 1 1/4 cups heavy cream
- 3 bags Earl Grey tea
- 1 tablespoon unsalted butter
- Kosher salt
- 12-ounces good-quality semisweet chocolate, coarsely chopped
- 1 teaspoon pure vanilla extract
- 1 to 2 cups Dutch-process cocoa powder
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 21 servings |
| Calories | 146 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 21 mg |
| Sodium | 88 mg |
Reviews
These were really good. I used Davidson Tea’s Earl Grey Lavender. I think the cocoa dusting took a bit away however. The next batch I’m going to try a mixture of cocoa and powered sugar.