As promised, I made those sinful Earl Grey Chocolate Truffles for your to see and get the recipe just in time for Valentine's Day. These are a work in progress for me. I personally don't like truffles rolled in unsweetened cocoa so I play with different combinations of coatings to roll the candy in. I also added a pinch of lavender to steep with the tea bags-I love the hint of flavor and subtle scent with this new addition. Truffle making is messy fun-make sure the room you're working in isn't warm-
I like the shape of the candy from this scoop I use so I don't roll out the truffles the first time but then I do roll and reshape them in the coating. I think they look better.
This is just straight up crushed mini Oreos-
This is sweetened coconut with grated orange rind. I like the brandy & orange combo.
This is crushed 73% cacao super dark chocolate w/almonds from Trader Joe's-I also had a vanilla bean just sitting around so I ground that up with the chocolate.
I'm playing over at Kim Klassen's too and added her "Fall In" texture to this photo above.
This is the one I'm really working on. It's a bit bolder and I want to perfect the flavors
It's chopped bitter sweet chocolate shavings with chili powder.
Austin says he likes the chili after taste which is exactly what I was going for.
So go ahead...play with your food and see what fun and delicious combos YOU can come up with.
Here's the recipe as written:
EARL GREY CHOCOLATE TRUFFLES
makes about 24/Serve these chilled
1/2 cup heavy whipping cream
1 tablespoon sugar
3 Earl Grey teabags
8 ounces bittersweet chocolate
(54% to 60% cacao), chopped
1/2 cup (1 stick) unsalted butter,
cut into 1/2-inch cubes
2 tablespoons brandy
1/8 teaspoon coarse kosher salt
Unsweetened cocoa powder, sifted
Bring cream & sugar just to boil in heavy small saucepan, stirring to dissolve sugar. Remove from heat. Empty tea from bags into cream. Cover and steep 20 minutes. Meanwhile, stir chocolate and butter in small saucepan over low heat until melted and smooth. Transfer to medium bowl.
Strain cream mixture through fine-mesh strainer (or through several layers of cheesecloth) into chocolate mixture; stir to blend. Stir in brandy and salt. Let cool to room temperature, stirring occasionally. Cover and chill until firm, about 4 hours.
Line rimmed baking sheet with parchment paper or waxed paper. Roll rounded teaspoonfuls of chocolate mixture between palms to form balls. Place on prepared sheet. Chill until firm, about 1 hour. Roll truffles between palms again. Place cocoa powder in small bowl. Roll truffles in cocoa powder; return to same sheet. Cover and chill.
DO AHEAD: Can be made 3 days ahead, keep chilled.
If you have any questions please e-mail me. If you make these, I'd love to hear about it too!
Happy (sweet endings) snapping!