Steeping cream with Earl Grey tea lends a citrusy flavor to these chocolate truffles.
Earl Grey Truffles
Yield: 26 truffles • Preparation: 30 minutes
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- 1 cup heavy whipping cream
- 8 bags (8 heaping teaspoons) Earl Grey tea
- 1 (12-ounce) bag semisweet chocolate morsels, such as Ghirardelli
- 20 chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers
- ¼ teaspoon Wilton Gold Luster Dust
- ¼ teaspoon Wilton Green Luster Dust
- In a small saucepan, heat cream until almost boiling, but do not let it boil. Remove from heat, and add tea bags. Let steep for 15 minutes, then remove and discard tea bags.
- In the top half of a double boiler set over simmering water, combine infused cream and chocolate morsels. Cook, stirring, until chocolate melts and mixture is smooth. Pour chocolate mixture into a shallow, 9-x-7-inch heatproof pan. Refrigerate to let chocolate mixture cool, checking every 15 minutes to make sure mixture does not become too firm.
- While chocolate is cooling, place chocolate wafers in the work bowl of a food processor. Process until finely ground. Divide wafer crumbs evenly between 2 small bowls. Add Gold Luster Dust to one bowl, and Green Luster Dust to the other. Set aside.
- Using a levered 2-teaspoon scoop, portion cold chocolate mixture into rounded shapes a few at a time. Drop into either bowl of chocolate crumbs, tossing to coat. Roll into balls, recoating with crumbs, if necessary.
- Serve at room temperature.
- • Earl Grey Truffles can be made up to 2 days in advance and refrigerated in an airtight container until serving time.
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