Earl Grey Chocolate Truffles
Chocolate truffles, add Earl Grey tea, and life is good. What woman doesn’t like chocolate, and tea, for that matter. I have made truffles before, but last time I picked the hottest day in Southern California, let’s just say that was a hot mess, literally. We were wiping down chocolate from our white kitchen cabinets for days to follow.
On a colder day, success, it was perfect for truffle making. I’ve wanted to make something with Earl Grey tea for a while, and after my PieVenture where I ate an Earl Grey pie, I knew I had to try this for truffles. I dusted my truffles in cocoa powder, but feel free to try rolling them in finely chopped nuts or shredded coconut. I’ve tried that too. Seriously, as long as there is chocolate involved I’m all in.
Early Grey Chocolate Truffles
- 2/3 cup of Heavy Cream
- 2 tbsp Unsalted Butter
- 2 tsp Earl Grey Loose Tea Leaves (Fortnum & Mason teas are my favorites, but any loose leaf tea will do)
- 6 oz of Bittersweet Chocolate or another fine quality chocolate (I used Trader Joes Dark Chocolate bar)
- 1 cup Unsweetened Cocoa Powder (I used the brand, Valrhona)
- Bring heavy cream and butter to a boil in a small saucepan, stir in the loose Earl Grey tea leaves. Let tea leaves steep in the cream for 5 minutes off the heat.
- For the chocolate it’s good to have it finely ground, I used a food processor and then transferred to a bowl. You can also finely chop the chocolate if you don’t have a food processor. This just makes it easier for melting it with the hot cream.
- Pour tea infused cream thru a fine mesh sieve over the chocolate. Whisk cream and chocolate until it’s smooth. Cover the chocolate and chill for about 2 hours, until it’s firm.
Take chocolate out of the refrigerator and get ready to get really messy. You’ll need to spoon out the chocolate, I’ve used a melon baller and this doesn’t really work that well. Try a small ice cream scoop or just a regular spoon. Roll each piece of chocolate into a ball with your hands. You can try dusting your hands with the cocoa powder, but I find the heat of my hands helps shape the truffle.
Drop several balls at a time in the bowl of cocoa. I did these in batches. I used a fork and rolled the truffle in the cocoa powder.Transfer to a cookie sheet with parchment paper. Put in the refrigerator to harden again. These can be stored in an air-tight container to keep longer.
I’m sure you can’t wait to bite into one of these rich tasty morsels and be ready for an Earl Grey surprise.
Have you ever made homemade truffles?
A California girl with New Mexico roots, Tanya Ponce is currently based in Los Angeles. An avid photographer, traveler, and food connoisseur, Tanya has created itssweetsavory.com, a lifestyle blog devoted to all of the above. Tanya is always looking for inspiration, a good story, and a great cup of coffee. You can connect with Tanya at PieVenture and Cuba A Bittersweet Tale.