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Recipes
November 2009

Earl Grey Chocolate Truffles

By Cuvée 928, Flagstaff AZ

Recipe information

  • Yield

    Makes about 24 Servings

Ingredients

½

cup heavy whipping cream

1

tablespoon sugar

3

Earl Grey tea bags

8

ounces bittersweet chocolate (54% to 60% cacao, chopped

½

cup (1 stick) unsalted butter, cut into ½-inch cubes

2

tablespoons brandy

⅛

tsp coarse kosher salt

Unsweetened cocoa powder, sifted

Need to make a substitution?

Preparation

  1. Step 1

    Bring cream and 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.

    Step 2

    Meanwhile stir chocolate and butter in small saucepan over low heat until melted and smooth. Transfer to medium bowl.

    Step 3

    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.

    Step 4

    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.

  2. Do ahead:

    Step 5

    Can be made 3 days ahead. Keep chilled.

Nutrition Per Serving

One crisp contains the following: Calories (kcal) 100.79 %Calories from Fat 85.8 Fat (g) 9.61 Saturated Fat (g) 5.54 Cholesterol (mg) 16.79 Carbohydrates (g) 5.63 Dietary Fiber (g) 0.82 Total Sugars (g) 3.91 Net Carbs (g) 4.81 Protein (g) 0.86
Explore Bon AppétitDessertChocolateEarl GreyBrandyNut-FreeGluten-Free