Ingredients with Measurements:
- 1 cup heavy cream
- 2 tablespoons loose Earl Grey tea leaves
- 12 ounces semisweet chocolate, chopped
- 1/4 cup unsalted butter, cut into small pieces
- 1/2 cup cocoa powder, for rolling
Special equipment needed:
- Medium saucepan
- Fine-mesh strainer
- Large mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Small cookie scoop or spoon
- Small bowl for cocoa powder
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream and Earl Grey tea leaves over medium heat until it comes to a simmer. Remove from heat and let steep for 10 minutes.
2. Strain the cream through a fine-mesh strainer into a large mixing bowl, pressing on the tea leaves to extract as much flavor as possible.
3. Add the chopped chocolate and butter to the bowl with the cream. Let sit for 1-2 minutes to allow the heat from the cream to melt the chocolate and butter.
4. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to scoop.
6. Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, scoop out the chocolate mixture and roll it into balls. Place the balls on the prepared baking sheet.
7. Once all the truffles are rolled, place the cocoa powder in a small bowl. Roll each truffle in the cocoa powder until completely coated.
8. Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours (refrigeration time)
Temperature:
Refrigerate for at least 2 hours
Serving size:
Makes approximately 24 truffles
Nutritional information:
Calories: 120
Fat: 9g
Carbohydrates: 10g
Protein: 1g
Sugar: 6g
Sodium: 5mg
Substitutions for ingredients:
- You can use any type of tea leaves you prefer, but the flavor will be different.
- You can use milk chocolate or dark chocolate instead of semisweet chocolate.
Variations:
- Add a pinch of cinnamon or nutmeg to the chocolate mixture for added flavor.
- Roll the truffles in chopped nuts or shredded coconut instead of cocoa powder.
Tips and tricks:
- Make sure to press the tea leaves firmly against the strainer to extract as much flavor as possible.
- Use a small cookie scoop or spoon to make uniform-sized truffles.
- If the chocolate mixture is too soft to roll, refrigerate for an additional 30 minutes.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Truffles do not need to be reheated.
Presentation ideas:
Arrange the truffles on a decorative platter or in a gift box.
Garnishes:
Dust the truffles with additional cocoa powder or sprinkle with sea salt.
Pairings:
Serve with a cup of Earl Grey tea or a glass of red wine.
Suggested side dishes:
Truffles are a dessert and do not require a side dish.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a tablespoon of hot cream and stir until smooth.
- If the truffles are too soft, refrigerate for an additional 30 minutes.
Food safety advice:
Make sure to use clean hands and utensils when handling the truffles.
Food history:
Truffles are a classic French confectionery that dates back to the 19th century.
Flavor profiles:
Earl Grey tea leaves provide a subtle floral and citrus flavor to the chocolate truffles.
Serving suggestions:
Serve the truffles as a dessert or give as a gift.
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