Earl Grey Chocolate Truffles
Incredibly rich yet wonderfully moreish, these melt-in-your-mouth Earl Grey Chocolate Truffles make the perfect treat or homemade gift.
Simple to make and with only a handful of ingredients, they provide a moment of indulgence with every bite.
Makes: 24 | Time: 2hrs (including cooling)
- 250g good quality dark chocolate buttons or chips
- 250ml double cream
- 50g good quality cocoa powder
- 2 tbsps JING Earl Grey Loose Leaf Tea
- Bring the cream to a boil in a small, heavy saucepan and stir in tea leaves.
- Remove from the heat and let steep for 5 minutes. Meanwhile, finely grind the chocolate in a food processor and transfer to a bowl.
- Pour the cream through a fine-mesh sieve over the chocolate, pressing on and discarding the tea leaves, then whisk until smooth.
- Cover the ganache and chill until firm (about 2 hours).
- Spoon level teaspoons of ganache onto a baking sheet. Place the 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 the layers with grease proof paper.
Cooks’ note: These 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 exceptions, 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.