The holiday season is a time for indulgence, warmth, and the joy of giving. What better way to embody all these elements than with a batch of homemade Earl Grey tea infused chocolate truffles? This recipe marries the rich, deep flavours of chocolate with the citrusy sophistication of Earl Grey tea, creating a treat that’s as delightful to the palate as it is elegant to the eye.
- 1 cup heavy cream
- 2 tablespoons loose Earl Grey tea leaves
- 8 ounces high-quality dark chocolate, finely chopped
- 1/4 cup unsweetened cocoa powder, for dusting
- A pinch of sea salt
The Magic Brew: Infusing the Cream
Begin by bringing the heavy cream to a simmer. Add the Earl Grey tea leaves, stirring gently. Allow the mixture to infuse for about 10 minutes, then strain the cream to remove the tea leaves. The cream will now be imbued with the aromatic essence of Earl Grey.
Creating the Ganache: Chocolate’s Dream
Place the chopped dark chocolate in a bowl. Reheat the infused cream until it just begins to simmer, then pour it over the chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. This is your ganache – the heart of your truffles.
The Chill Factor: Setting the Stage
Pour the ganache into a shallow dish and refrigerate for about 2 hours, or until firm enough to shape. This rest period allows the flavours to meld beautifully while setting the stage for the truffle formation.
Shaping and Finishing: The Final Flourish
Once chilled, use a melon baller or a teaspoon to scoop out the ganache. Roll it into balls, and then roll these in cocoa powder mixed with a hint of sea salt. The cocoa coating adds a touch of bitterness that beautifully complements the sweet, Earl Grey-infused ganache.
And there you have it - Earl Grey tea infused chocolate truffles, a perfect treat for your holiday table or as thoughtful, handmade gifts. These truffles capture the spirit of the holidays with their rich flavours and elegant presentation, embodying the joy of creating and sharing.