City Palate

The Entertaining Issue - November December 2017

Earl Grey Truffles
Nov/Dec 2008
The cream in truffles can be infused with any type of tea; experiment with flavours such as matcha (green tea), orange, vanilla, chai or black currant.

2 t. loose earl grey or green tea leaves or 1 t. powdered matcha
1 c. whipping cream
12 oz good-quality dark chocolate, chopped
Cocoa for coating (optional)

In a small ramekin, pour about 2 tablespoons of boiling water over the loose tea leaves to open them up, then stir them into the cream. (If you are using matcha, just stir it into the cream; there is no need to add boiling water.) Refrigerate the cream for several hours or overnight to infuse.

Strain the cream into a small saucepan and bring to a simmer. Remove from the heat and stir in the chocolate. Allow the heat of the cream to melt the chocolate, then whisk until smooth. Cover and chill until firm, about 2 hours. Line a baking sheet with waxed paper or parchment. Drop the chocolate mixture by rounded teaspoonfuls onto the sheet, roll into smooth balls, and refrigerate or freeze until firm.

If you like, roll the truffles in cocoa powder to coat. Makes about 40 truffles. These can be made 2 weeks ahead; keep covered and chilled.

Desserts