Earl Grey Spiked Chocolate Truffles Recipes

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CHOCOLATE EARL GREY TRUFFLES



Chocolate Earl Grey Truffles image

Categories     Candy     Milk/Cream     Tea     Chocolate     Dessert     Christmas     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 34 truffles

Number Of Ingredients 5

2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose Earl Grey tea leaves
6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened Dutch-process cocoa powder

Steps:

  • Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
  • Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.
  • Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.

EARL GREY TEA CHOCOLATE TRUFFLES



Earl Grey Tea Chocolate Truffles image

Steep tea in heavy cream to flavor these cocoa-coated truffles.

Provided by Food Network Kitchen

Time 4h30m

Yield 18 to 24 truffles

Number Of Ingredients 7

1 1/4 cups heavy cream
3 bags Earl Grey tea
1 tablespoon unsalted butter
Kosher salt
12-ounces good-quality semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract
1 to 2 cups Dutch-process cocoa powder

Steps:

  • Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags. Put the chocolate in a medium heatproof bowl, pour the hot cream mixture over it and let it sit, undisturbed, until the chocolate is almost completely melted, about 10 minutes.
  • Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the vanilla, then whisk until the ganache is smooth and shiny. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or up to overnight.
  • Line a baking sheet with parchment. Put the cocoa powder in another shallow dish. Scoop tablespoons of the firm ganache, roll into balls and then coat each in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

EARL-GREY TRUFFLES



Earl-Grey Truffles image

The classic chocolate bon bon is taken for a tea time spin in this recipe for earl-grey-infused truffles. The distinctive, citrusy bergamot flavor of the tea shines through in every creamy, fudgy bite. These treats will make a lovely parting gift for guests at a dinner party, and are a great accompaniment to a night cap or, yes, a cup of tea!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h55m

Yield Makes about 4 dozen

Number Of Ingredients 6

3/4 cup heavy cream
5 teaspoons loose-leaf Earl Grey tea, crushed
8 ounces semisweet chocolate, finely chopped, plus 3 ounces, melted
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
Dutch-process cocoa powder, for rolling

Steps:

  • In a small saucepan, stir together cream and tea over medium heat. Bring just to a simmer, then let mixture continue to gently simmer 5 minutes. Remove from heat and let cool completely. Place chopped chocolate in a heatproof bowl.
  • Pass cream mixture through a fine-mesh sieve into a clean saucepan. Bring to a boil, then pour over chocolate and let stand 3 minutes. Stir until smooth, then stir in butter and vanilla. Refrigerate until set, at least 30 minutes or, covered with plastic wrap, up to 2 days.
  • Place cocoa in a bowl. Scoop mixture with a level teaspoon, then dust hands with cocoa and roll truffles into balls. Coat your hands with a bit of melted chocolate and roll truffles in your hands to lightly coat to create a "shell".
  • Drop truffles into bowl of cocoa; toss to coat. Refrigerate in an air-tight container until ready to serve, at least 30 minutes and up to 1 week. Let stand at room temperature 15 minutes before serving.

EARL GREY CHOCOLATE TRUFFLES



Earl Grey Chocolate Truffles image

Dark rich and yummy - great to have along with a cup of coffee

Provided by jacquidraper

Time 1h

Yield Makes Truffles

Number Of Ingredients 0

Steps:

  • In a saucepan bring the cream to the boil. Remove from the heat, add the tea and cover with a lid and infuse for 20 minutes. Place the chocolate in to a bowl and strain the cream into a the chocolate, discard the tea.

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