Earl Grey Chocolate Truffles

Votes: 1

Time: 30 minutes plus freezing time
Complexity: easily
Quantity: 24 truffles

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 256, total fat 20 G., saturated fats 12 G., proteins 4 G., carbohydrates 25 G., fiber 6 G., cholesterol 37 mg, sodium 154 mg, sugar 16 G.

Earl Grey tea adds a richer, more complex flavor to chocolate truffles. To incorporate it into these chocolates, let heavy cream steep in tea bags, and once the cream is flavored, prepare a ganache. Allow the ganache to set thoroughly before forming the truffles. You can make these chocolates ahead of time and freeze them. Just before serving, roll them in cocoa powder or any other topping of your choice. These handmade truffles with the unique flavor of Earl Grey make a wonderful gift for friends and family.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups heavy cream
3 bags of Earl Grey tea
1 tbsp unsalted butter
340 g semi-sweet chocolate, coarsely chopped
1 tsp vanilla extract
1-2 tbsp. cocoa powder

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream, Earl Grey tea, semi-sweet chocolate, cocoa, vanilla extract, truffles

Cooking the dish according to the recipe:

Pour the cream into a small saucepan, add the tea bags, butter, and a pinch of salt, and bring to a boil over medium heat. Simmer for 5 minutes, then remove the tea bags.
Place the chocolate in a medium heatproof bowl, pour in the hot cream, and let stand until the chocolate is almost completely melted, about 10 minutes.

Stir the chocolate and cream mixture with a whisk or silicone spatula until smooth. Add the vanilla extract, then stir until the ganache is smooth and glossy. Transfer to a shallow container, cover, and refrigerate until firm, at least 3 hours or overnight.
Line a baking sheet with parchment paper. Pour cocoa powder into another shallow container. Scoop out 1 tablespoon of firm ganache, roll into balls, and roll each ball in cocoa powder.
Transfer the truffles to the prepared baking sheet, cover with plastic wrap, and refrigerate to set for at least 1 hour or overnight. Serve.

Freezing Tips

You can form the ganache into balls and store them, without rolling them in cocoa powder, for up to 2 weeks. Wrap them tightly in plastic wrap and freeze. Before serving, defrost the candies at room temperature, without removing the wrap, for 20 minutes. Then unwrap and roll in sprinkles.