Earl Grey Chocolate Truffles

Author: Canadian Living

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

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: June 2008

Ingredients

  • 2/3 cups whipping cream
  • 2 teaspoons Earl Grey loose tea
  • 1 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 melted
  • 1 oz good-quality milk chocolate melted
  • 1 oz good-quality white chocolate melted

Method

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.

Nutritional facts Per truffle: about

  • Sodium 10 mg
  • Protein 1 g
  • Calories 105.0
  • Total fat 8 g
  • Cholesterol 11 mg
  • Saturated fat 5 g
  • Total carbohydrate 9 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Earl Grey Chocolate Truffles

Login