Earl Grey Chocolate Truffles
Infusing cream with loose tea leaves gives these ultra chocolates a subtle floral flavour.
Servings: 36 truffles
Ingredients:
| 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% |
-
2/3 cup (150 mL) whipping cream
2 tsp (10 mL) loose leaf Earl Grey tea
1 strip orange rind
1/4 cup (50 mL) unsalted butter, cubed
8 oz (250 g) good-quality milk chocolate (such as Lindt), finely chopped
Coating:
6 oz (175 g) each good-quality milk chocolate and bittersweet chocolate, chopped
Piping:
1 oz (30 g) good-quality bittersweet, milk 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.
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
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