Sunday, November 28, 2010

Sweet Melissa Sundays: Earl Grey Tea Truffles


It's once again my turn to host Sweet Melissa Sundays. Christmas is less than a month away, and I thought I would choose a recipe that would fit right in during the holidays. Something you could add to a tin of assorted cookies, or bring all on its own as a sweet hostess gift, or even just polish off while you watch Love Actually for the fifth time. Just me?

Between my fondness of the holidays and my ingrained love of tea (I am half-Scottish, after all), what choice did I have but to make Earl Grey Tea Truffles?

At the risk of being too articulate, these truffles are goo-ooo-ood. The slightly bitter taste of melting dark chocolate followed immediately by the fragrant, bergamot aftertaste of Earl Grey tea? Yes, please.

I hope you enjoyed these as much as I did. Thank you for baking along with me!

Earl Grey Tea Truffles
From the Sweet Melissa Baking Book
Makes about 5 dozen truffles

1 pound best-quality bittersweet (64-68%) chocolate
2 cups heavy cream
3 tbsp loose Earl Grey tea leaves, or the tea leaves from 7 tea bags
5 tablespoons unsalted butter, softened
1/2 cup best-quality unsweetened Dutch-process cocoa powder, for rolling

1. Chop the chocolate into small pieces and put in a large bowl.
2. In a small saucepan over medium heat, heat the heavy cream and tea leaves to scalding. Turn off the heat, cover, and allow to steep for 15 minutes.
3. Return the cream to the heat and bring to scalding again. Strain the cream over the chocolate to cover completely. Set aside for 5 minutes and then whisk until smooth.
4. Whisk in the butter to the still-warm chocolate mixture until smooth.
5. Refrigerate until the truffle base is firm enough to scoop, at least 2 hours. Using a small #100 cookie scoop or a teaspoon, scoop out the truffle base and form into balls by rolling them around quickly in your hands.
6. Place the cocoa powder in a shallow soup bowl. Roll each truffle in the cocoa powder to cover.

The truffles are best eaten at room temperature. They keep refrigerated in an airtight container for up to 1 month. Let come to room temperature before serving.

6 comments:

Ms Fifikins November 29, 2010 at 12:12:00 AM EST  

Thank you so much for hosting! I think these are just delightful- I have to stop eating them!

Gloria November 29, 2010 at 1:01:00 AM EST  

Kait your truffles look great! I am sorry I didn't get to bake along...but I will be making these. Because I too love dark dark dark chocolate and the aromatic earl grey. So glad to hear they were a hit!

rebecca November 29, 2010 at 9:40:00 AM EST  

Kait, what a beautiful photo for a delicious goody. I'm sorry I didn't make these this week- I was exhausted from all the Thanksgiving feast preparations, and then we went away for the weekend.

Hanaâ November 29, 2010 at 12:18:00 PM EST  

Your truffles look great. I love Earl Grey tea. Unfortunately, I didn't have a chance to make these. Will put them on my todo-list.

Kaitlin November 30, 2010 at 11:58:00 PM EST  

@Ms Fifikins - I'm so glad you liked them! Thanks for baking along with me.

Kaitlin December 1, 2010 at 12:01:00 AM EST  

@Gloria - I hope you enjoy them when you get a chance to make them. I think they're definitely worth it. Thank you for stopping by!

@Rebecca and Hanaa - Don't worry, I totally understand! One of the things that I love about SMS is that its rules are flexible enough to accommodate our busy lives. Thank you for dropping by and leaving a comment!

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