French Earl Grey Truffles
Ooh, la, la! Take a trip abroad with these perfectly bite-sized treats, inspired by our Parisian beauty, French Earl Grey.
Recipe created by Rekha Khurmi, owner of CakeReks.
Ingredients
FOR TRUFFLES
3 Twinings French Earl Grey Tea Bags (opened and tea leaves emptied)
150ml pure Double Cream (min 40% fat)
300g Dark Chocolate (min 70% cocoa solids) chopped into small pieces.
TO DECORATE
Sieved Cocoa Powder (unsweetened for rolling)
Edible Flowers
Chocolate Sprinkles
Cacoa Nibs
Method
Heat the cream
Start with the Dark Chocolate in a non-metallic bowl, ready for the heated cream. Place Double Cream in a pan and cut the tea bags to empty Twinings French Earl Grey tea leaves into the cream. Gently heat the until a few surface bubbles appear but do not boil.
Add the chocolate
Using a sieve, strain the Cream over the Dark Chocolate and a now move the Cream under the Chocolate with a spatula so the Cream is covering the Chocolate. Leave for 5 minutes and then stir until smooth. If there are still bits of solid chocolate, heat in a microwave for 10 second bursts at a time, stirring until smooth. Do not overheat as it can split.
Leave or cool ganache
Leave the French Earl Grey-infused chocolate ganache to set somewhere cool or speed up the process by placing in the fridge.
Make truffles
Scoop equal amounts of Chocolate Ganache using a spoon and roll into a ball using your clean hands. Yes, it gets messy, but that’s the fun part!
Make truffles
Finish by decorating each truffle, either rolled in sieved Cocoa Powder, Cacoa Nibs, Edible Flowers or Chocolate Sprinkles.
Leave truffles to cool
Place in the fridge until firm. Remove from fridge 30 mins before serving with a pot of Twinings French Earl Grey, or place in a gift box as a decadent gift.
Recipe by Rekha Khurmi, owner of CakeReks.