Chocolate Early Gray & Lavender Truffles

I saw the dentist today. Not so good.

On an unrelated note…Chocolate Truffles today!

I consider tea flavored chocolates part of the “funny chocolate” category. These chocolates are the basic creamy, sink your teeth into kind. Aka truffly.

People have different opinions about using loose leaf tea versus bagged for making these truffles. I haven’t tried it with bagged because I am a tea slut, so I usually carry loose leaf, but some have mentioned a “bitter” taste from the bags. If these chocolates are more than just kitchen mischief for you, go the extra mile and buy a loose tea that you enjoy, i.e. you can sub in Chai if you prefer. I’d be wearier of milder teas.

Steep until you feel the flavor is fully infused. I think lavender shines past the earl gray, but even so, mine were more subtle than I would’ve liked.

Moral of the Story: Don’t let a recent visit to the dentist keep you from pursuing your dreams.

Chocolate Earl Gray & Lavender Truffles

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Makes 34

2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
1.5 teaspoons loose Earl Grey tea leaves
.5 tsp dried Lavender (can just use 2 tsp of Early Gray if you lack lavender)
6 oz bittersweet chocolate (not unsweetened), chopped

1 cup unsweetened Dutch-process cocoa powder

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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.

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Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.

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Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth.

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Chill ganache, covered, until firm, about 2 hours.

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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.

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