Truffles: the ultimate chocolate treat. A Couple in the Christmas Candy Kitchen had to make truffles, and since we love the idea of cooking with tea and have many tea aficionados in our lives, we created the Earl Grey Truffle. Earl Grey is a black tea infused with the flavor and aroma of bergamot, a citrus fruit, one of Amy's favorite scents. This is a tea lover's dream - smooth, creamy chocolate with just a hint of Earl Grey.
2/3 cup heavy cream
2 tablespoons unsalted butter, softened
3 teaspoons loose Earl Grey tea leaves
6 ounces semisweet chocolate chips
1/2 cup cocoa powder
1/2 cup confectioner's sugar
In a small heavy saucepan, bring cream and butter just to boil. Stir in tea leaves, then remove from heat. Allow the tea to steep in the cream for at least five minutes, up to ten minutes. Place the chocolate chips in a separate heavy saucepan. Pour the cream through a fine-mesh sieve onto the chocolate chips. Whisk until mixture is a smooth ganache. Refrigerate until firm, about an hour. Mix the cocoa and confectioner's sugar together in a small bowl. Dust palms lightly with cocoa/sugar mixture and roll teaspoon-sized balls of ganache in your hards, washing and re-coating hands as needed. Dust with additional cocoa/sugar as desired. Store in an airtight container between sheets of waxed paper in the refrigerator for up to 2 weeks. Makes about 3 dozen truffles.