Remember when you were a little kid and you made a Mother’s Day gift at school for mom? Remember her face when you presented your artistic masterpiece and how much she treasured it? Why not bring back those feelings by making your Mom Earl Grey Chocolate Truffles? Or make them for the mother of your children or anyone elses mother for that matter (Where would we be without mothers?) and by all means get the kids to help, they will love it. My kids and I made these last night and they enjoyed licking the bowl afterward, immensely.
It’s so easy this will become a ritual and you know she’ll love them. Truffles are extremely easy to make. You make the ganache on Friday, refrigerate, and then form the truffles, roll in cocoa powder on Saturday and save them for Sunday!
adapted from The Gourmet Cookbook, Edited by Ruth Reichl
- 11 oz 60% Cocao Bittersweet Baking Chips (I used Ghirardelli brand)
- 2 Tbsp unsalted butter
- ⅔ cup heavy cream
- 1 Tbsp Earl Grey loose tea or 3 Tea Bags (you can try other flavored teas as well, Jasmine for example)
- ½ cup unsweetened cocoa powder (again, I used Ghirardelli)
special equipment: a small scoop is helpful to proportion evenly, plastic gloves or unpowdered vinyl gloves, parchment paper or a Silpat mat.
Place the Earl Grey Tea in a tea cup. Bring the heavy cream just to a boil and pour over the tea leaves and allow to steep for 5 minutes. At the same time, place 8 oz of the chocolate in a metal mixing bowl with the butter and melt over barely simmering water. Once the chocolate is melted you can incorporate the butter, cream (strain the tea leaves out first and press to get all of the flavor) and chocolate carefully with a whisk, stirring in concentric circles so as not to incorporate any air while still mixing completely. Refrigerate this mixture for an hour or over night so that it is thick and firm enough to shape. Melt the remaining 3 oz of chocolate so that it is about 92°F by placing over hot water or use Alton Brown’s trick of using a heating pad.
While wearing gloves, scoop a small amount of chilled ganache, roll into a ball, then dip into the melted chocolate rolling to coat. Lift the truffle out with a fork allowing the excess to drip off and then roll in the cocoa powder. Place the truffle on a cookie sheet lined with parchment or a silpat. Repeat until all of the truffles are made then refrigerate. Warm to room temperature before eating. This is where helpers make a big difference. One person to scoop, one person to roll and one person to finish the coating process.