Recipe
Eerie Earl Grey Truffles with Black Tea Infusion
Ingredients
- 1 cup Heavy Cream (819 calories)
- 2 tablespoons Earl Grey Tea Leaves (5 calories)
- 8 oz Dark Chocolate (70-85% cacao) (1,310 calories)
- 2 tablespoons Unsalted Butter (204 calories)
- 1 teaspoon Vanilla Extract (12 calories)
- 1/2 cup Cocoa Powder for rolling (98 calories)
Instructions
- In a small saucepan, heat the heavy cream until just simmering. Remove from heat, add the Earl Grey tea leaves, cover, and let steep for 10 minutes.
- While the cream is infusing, chop the dark chocolate into small pieces and place them in a heatproof bowl.
- Strain the infused cream to remove the tea leaves, pressing down to extract as much liquid as possible. Return the cream to the saucepan and gently reheat.
- Pour the warm cream over the chopped chocolate and let it sit for a minute to melt. Stir until the mixture is smooth and glossy.
- Stir in the unsalted butter and vanilla extract until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate for about 2 hours or until firm enough to scoop.
- Using a small spoon or melon baller, scoop out small portions of the chocolate mixture and roll them into balls.
- Roll each truffle in cocoa powder until fully coated.
- Enjoy immediately or store in an airtight container in the refrigerator for up to a week.