Through a series of tastings with a wide range of chocolate, we’ve discovered that milk chocolate pairs very well with this tea but in this recipe we would recommend a high quality dark chocolate, which is offset by the double cream. If, however, you have a surplus of chocolate to use up (after Easter for example) this recipe will work well with whatever you have, melting into the mouth in a pleasing finish.
Earl Grey Chocolate Truffles
Truffles – especially these Earl Grey Chocolate Truffles – make an excellent tea snack or gift. Incredibly versatile, they can be rolled in crushed spices, nuts, seeds or simply in cocoa powder.
Makes: 24 | Time: 2hrs (including cooling)
- 250 good quality dark chocolate buttons or chips
- 250ml double cream
- 50g good quality cocoa powder
- 2 tablespoon JING earl grey tea
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.
Cooks’ note: Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.
While we might contest that using tea as an ingredient could compromise its integrity, there are times that we make concessions, especially when it comes to our Earl Grey. Highly fragrant and rich, with great depth, this tea works beautifully with milk chocolate or citrus, uplifting the former and complementing the latter.