These addicting and rich Earl Grey Chocolate Truffles by Whittaker's are to die for! A bite size treat, so delicious it'll make you drool, with subtle hints of Earl Grey tea to cut through the rich chocolate
INGREDIENTS
1 teabag of Earl Grey tea
120ml cream
½ block (125grams) Whittaker's Creamy Milk Chocolate 250g
METHOD
1. Place the chocolate in a medium heat-proof bowl.
2. Place the bag of Earl Grey tea in the cream and bring it to the boil in a small saucepan over a medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over. Cover and let steep for 10 minutes. Remove the tea bag and squeeze over the cream.
3. Rewarm the cream over a medium heat until boiled again. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 2 minutes.
4. Using a whisk, slowly stir in a circular motion, starting from the centre of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, usually 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it is all perfectly smooth.
5. Allow the ganache to cool before covering with cling-film and refrigerating for 1–2 hours, until completely firm.
6. Line a tray with cling-film. Remove the ganache from the refrigerator. Wash and dry your hands, then roll heaped teaspoons of ganache into balls, placing each onto the tray. Place the rolled truffle balls into the refrigerator or freezer until completely firm.
Choice 1 — Roll the truffles in grated chocolate.
Choice 2 — Roll the truffles in cocoa.
Choice 3 — For chocolate-dipped truffles, place the truffles in the freezer for 30 minutes before dipping in melted chocolate, tapping off excess chocolate and leaving to set on the cling-film- lined tray.
Choice 4 — Roll truffles in finely chopped and toasted nuts, such as almonds or hazelnuts.
*Note: If you like your truffles a little softer, simply reduce the chocolate by 50g. Alternatively, if you like your truffles a little firmer, reduce the cream by 50ml. Follow the same technique when adjusting the recipe for firmer and softer ganache.
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