- Difficulty: Simple
- Makes: 18 to 24 truffles
- Nutrition Per Serving: Serving Size 1 of 21 servings
Calories: 146
Total Fat: 11 g
Saturated Fat: 7 g
Carbohydrates: 14 g
Dietary Fiber: 3 g
Sugar: 9 g
Protein: 2 g
Cholesterol: 21 mg
Sodium: 88 mg - Total Time: 4 hrs 30 mins
- Active Time: 30 mins
Ingredients
- 1 1/4 cups heavy cream
- 3 Earl Grey tea bags
- 1 tablespoon unsalted butter
- Kosher salt
- 12 ounces high-quality semisweet chocolate, roughly chopped
- 1 teaspoon pure vanilla extract
- 1 to 2 cups Dutch-process cocoa powder
Instructions
- Infuse your cream with the elegant notes of Earl Grey: In a small saucepan, combine the heavy cream, tea bags, butter, and a pinch of kosher salt. Warm over medium heat until just simmering, then gently simmer for 5 minutes. Remove the tea bags and pour the hot mixture over the chopped chocolate in a heatproof bowl. Let it sit undisturbed for 10 minutes until the chocolate nearly melts, creating a luxurious base.
- Whip up silky ganache: Stir with a whisk or spatula until smooth and glossy, then blend in the vanilla. Pour into a shallow dish, cover, and chill for at least 3 hours (or overnight) until firm and ready to shape.
- Form and coat for perfection: Line a baking sheet with parchment and spread cocoa powder in a shallow bowl. Scoop tablespoon-sized portions of ganache, roll into balls by hand, and dust generously with cocoa. Chill on the sheet for at least 1 hour. These decadent truffles, infused with tea's subtle bergamot charm, will melt in your mouthperfect for gifting or savoring!
Make-Ahead Tip: Form uncoated truffles ahead, wrap tightly in plastic, and freeze up to 2 weeks. Thaw at room temperature for 20 minutes while wrapped, then roll in cocoa or your favorite coating for fresh indulgence every time.
