Best Earl Grey Lavender Truffles Recipes
EARL GREY LAVENDER CHOCOLATE TRUFFLES
This is an easy chocolate truffles recipe. You can make plain truffles or you can flavour the cream with tea leaves to make Earl Grey chocolate truffles or Earl Grey lavender chocolate truffles.
Provided by Janice
Categories Dessert
Time 18m
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the butter and the cream, and heat over medium heat to melt the butter. Bring the mixture to a light simmer, add the tea, and reduce the heat to medium-low. Continue simmering for about 10 minutes to infuse the cream with the tea flavor.
- In the meantime, pulse the dark chocolate pistoles in the food processor to grind the chocolate. Transfer the ground chocolate to a metal bowl.
- When the tea has steeped sufficiently, strain the cream mixture over the chocolate, pressing the tea leaves into the strainer to extract all the cream. Whisk the cream/chocolate mixture until the chocolate is melted and the mixture is smooth.
- Cover the bowl with plastic wrap and chill it for about 2 hours until the mixture is firm enough to scoop and roll into truffles.
- Toss each truffle in the cocoa powder to coat it, tapping off the excess.
- Store the truffles in an airtight container.
Nutrition Facts : Calories 55 kcal, ServingSize 1 serving
CHOCOLATE EARL GREY TRUFFLES
Categories Candy Milk/Cream Tea Chocolate Dessert Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 34 truffles
Number Of Ingredients 5
Steps:
- 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.
- Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.
- 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.
EARL GREY TEA CHOCOLATE TRUFFLES
Steep tea in heavy cream to flavor these cocoa-coated truffles.
Provided by Food Network Kitchen
Time 4h30m
Yield 18 to 24 truffles
Number Of Ingredients 7
Steps:
- Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags. Put the chocolate in a medium heatproof bowl, pour the hot cream mixture over it and let it sit, undisturbed, until the chocolate is almost completely melted, about 10 minutes.
- Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the vanilla, then whisk until the ganache is smooth and shiny. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or up to overnight.
- Line a baking sheet with parchment. Put the cocoa powder in another shallow dish. Scoop tablespoons of the firm ganache, roll into balls and then coat each in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
EARL GREY-SPIKED CHOCOLATE TRUFFLES
Truffles are actually a fungus that grows under ground at the base of trees, but these chocolate treats are meant to look like the dirt covered real truffle but be chocolate through and through. Virgin pigs are used to sniff the real thing out but these can be easily sensed by any chocolate lover (virgin or not!). We've noticed some interesting behavior among people who are lucky enough to eat these often ? our regulars at Tru. Just the word "truffles" is enough to make these chocolate lovers' nostrils twitch with excitement, like a truffle hound on the scent. While waiting for the dessert course, they start bouncing with anticipation. And when they actually spot the lovely cocoa-covered rounds heading for the table, well...we don't want to embarrass our customers. Try them for yourself and see what happens. These are undoubtedly the best truffles we've ever had, only excepting those of the masters at the Bernachon pastry shop in Lyon, who created the mixture of chocolate and creme fraiche that they are based on. When Gale was apprenticing at the Bernachon bakery, she used to eat these at night in her hotel room, one after another, trying to figure out how the Bernachons made them so wonderful. Making truffles is simple and fun, especially when you're dipping them in chocolate and nestling them in cocoa powder -- but don't forget to start the process a few days ahead.
Provided by Food Network
Categories dessert
Time 13h20m
Yield about 60 pieces
Number Of Ingredients 5
Steps:
- In a saucepan, combine the creme fraiche and tea and bring to a boil over medium heat. As soon as it boils, turn off the heat.
- Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not hard.
- The next day, using a pastry bag fitted with a large plain tip, pipe bite-size "kisses" (like Hershey's Kisses) of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
- In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides.
- Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. (You can sift the unused cocoa and use it for another purpose.)
- Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.
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