Keywords
Search:

Earl Grey Chocolate Truffles

By The Canadian Living Test Kitchen

Tested till perfect

26 people added this to their Recipe Box
Bookmarks
Earl Grey Chocolate Truffles

This recipe makes 36 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per truffle: about -
cal 105
pro 1 g
total fat 8 g
sat. fat 5 g
carb 9 g
fibre 1 g
chol 11 mg
sodium 10 mg
% RDI: -
calcium 2
iron 2
vit A 3

Infusing cream with loose tea leaves gives these ultra chocolates a subtle floral flavour.

Ingredients

  • 2/3 cup whipping cream
  • 2 tsp Earl Grey loose tea
  • 1 strip orange rind
  • 1/4 cup unsalted butter, cubed
  • 8 oz good-quality milk chocolate, (such as Lindt) finely chopped
  • Coating:
  • 6 oz good-quality milk chocolate, chopped
  • 6 oz good-quality bittersweet chocolate, chopped
  • Piping:
  • 1 oz good-quality bittersweet chocolate or milk chocolate or white chocolate, melted

Preparation

1. In saucepan, heat cream over medium heat until bubbles form around edge; remove from heat. Stir in tea and orange strip; cover and let steep for 1 hour.

Strain though cheesecloth-lined sieve into clean saucepan. Add butter; heat until melted and bubbles form around edge.

2. Place chocolate in heatproof bowl. Pour in hot cream mixture; whisk until smooth. Cover and refrigerate until firm, about 1 hour.

Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto 2 waxed paper–lined baking sheets to make 36 pieces. Gently roll each to round off. Freeze until hard, about 1 hour. If desired, reroll to smooth edges. Return to freezer. (Make-ahead: Cover and freeze for up to 24 hours.)

3. Coating: In heatproof bowl over saucepan of hot (not boiling) water, melt milk and bittersweet chocolates, stirring, until instant read thermometer reaches 115°F (46°C).

Place bowl in larger bowl of cold water, being careful not to get water in chocolate. Stir until temperature falls to 80°F (27°C).

4. Return bowl over hot water or place on heating pad; stir until temperature just reaches 88°F (31°C). Hold between 88° and 92°F (31° and 33°C).

Using candy fork or 2 forks, dip each truffle centre into chocolate, tapping forks on edge of bowl to remove excess. Place on waxed paper–lined baking sheet. Refrigerate until coating is hardened, about 2 hours.

5. Piping: Make paper cone for piping. Put chocolate in cone. Pipe monogram or swirl onto top of each truffle. Refrigerate until hardened, about 30 minutes. (Make-ahead:  Layer between waxed paper in airtight container and refrigerate for up to 1 week.) Place in paper candy cups.

Additional information : Variation
Chai Tea Truffles: Replace Earl Grey with Darjeeling or Assam tea. Add ginger slice; 1 tsp (5 mL) each aniseed and cloves; 1/2 tsp (2 mL) black peppercorns; and half cinnamon stick, broken, to hot cream steeping.

Omit piping. Garnish just-dipped chocolate with slices of candied orange peel.

Tip: Because you need enough chocolate for dipping and to keep it warm enough, you'll have some left over. Just let it harden to store and reuse another time.

Source : Canadian Living Magazine: June 2008

Related content

Contests

All contests



Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.