earl grey truffles are something “a little different”
I needed to purchase some Earl Grey tea for a client shoot a while back, and found myself with – well, a bunch of leftover Earl Grey tea.
As most of you already know, I’m more coffee than tea but didn’t want these to go to waste. Fortunately I didn’t have to think too hard as my latest issue of Martha had a recipe for none other than Earl Grey truffles!
As most of you also know, I’m a big truffle fan (to date: espresso vegan PSL white chocolate almond butter animal cracker). With only 2 simple ingredients – chocolate and heavy cream, you’ve got a base recipe that can be infinitely tweaked and adapted. I was intrigued with the prospect of how the tea would impact the final flavor of these truffles so I got to work!
TBH I was predicting that the flavor of the tea would not come through, getting overwhelmed by the chocolate. But I was pleasantly surprised – Earl Grey contains oil from bergamot, a citrus fruit that gives the tea its distinct flavor. This nicely balanced the chocolate and cream, and would make a really lovely gift paired with a tin of tea leaves or some pretty cups!
I still had a bunch of tea leftover so stay tuned for a new recipe soon!
Earl Grey Truffles
adapted from Martha Stewart
8 ounces chocolate chips
3/4 cup heavy cream
5 Earl Grey tea bags
1 tablespoon unsalted butter
1 teaspoon vanilla extract
unsweetened cocoa powder
Place the chocolate in a medium heatproof bowl.
In a small saucepan combine the cream and tea bags. Bring to a boil and simmer gently for 3 minutes. Remove from heat, cover and let sit for 5 minutes. If it’s no longer hot, reheat gently.
Pour the cream through a sieve over the chocolate chips and whisk till smooth. Add the butter and vanilla and whisk again. Chill in the fridge till set (can be done up to 2 days in advance; cover and keep chilled).
Place the cocoa powder in a small bowl; line a baking sheet with parchment paper. Use a tablespoon or cookie scoop to scoop the truffle mixture and roll into a ball. Roll in the cocoa and place onto your baking sheet. Repeat with remaining mixture and place in the fridge until ready to serve (can be made up to one week in advance).
If the cocoa powder has been completely absorbed, re-roll before serving.[/recipe-card]