My artisan chocolate making attempts are continued! I really liked the Earl Grey taste in my previous hand-dipped chocolates, so I used tea again in these truffles. I also added orange zest to strengthen the orangey flavor. Unfortunately, I messed up the kitchen again, but I am happy now eating my truffles and drinking my holy Early Grey tea!
Truffles with Orange and Early Grey Tea
adapted from Making Artisan Chocolates
makes 20 truffles
- 100 gr (3.5 oz.) 60-70% bittersweet chocolate, chopped
- 100 gr (3.5 oz.) heavy cream
- 2 tablespoons Earl Grey tea
- 1 orange’s zest
- 100 gr (3.5 oz) milk chocolate, melted
- cocoa powder
In a saucepan, mix heavy cream and tea, and cook until it gets to medium-heat. Wait for 5 minutes to allow tea give its flavor.
Stir the mixture through a strainer into a bowl with chopped bittersweet chocolate and the orange zest, and mix until you get a smooth ganache.
Freeze the mixture for 30 minutes, or until hardened.
Using a spoon, take small pieces of ganache, and form 20 ganache-balls using your hands. Freeze for another 30 minutes.
By using a fork, dip each truffle in melted chocolate, then in cocoa and be sure all parts of the truffles are covered with cocoa. Place the truffles onto a parchment paper, and keep them in a cool place.