This was actually my second go at making Earl Grey truffles. The first I made on 70% dark chocolate. I ended up wondering if a white chocolate version would enable the Earl Grey to shine a bit more. And so here we are...
100g unsalted butter
6 heaped tsp Earl Grey loose leaf tea
7 tbsp thickened cream
200g white cooking chocolate
Cocoa for dusting
Melt the butter with the tea leaves over a low heat. Once melted, turn off the heat and let steep for 5-10 minutes. Strain butter through a sieve into a mixing bowl. Reserve tea leaves.
Bring cream to boil with reserved tea leaves. Once boiling, remove the saucepan from the heat and allow to steep for 10-20 minutes.
Strain the cream into the butter and discard tea leaves.
Break white chocolate into the butter and cream mixture. If the mixture is not warm enough to melt the chocolate then briefly warm over a low heat. Mix together, cool and then place in the fridge for several hours or overnight to firm up.
Working quickly, roll mixture into balls and place on grease proof paper. Return to fridge for an hour or so.
Finally, roll the truffles in cocoa. Return to fridge until ready to serve.
They taste pretty good, despite being much sweeter than the dark chocolate version I made. The Earl Grey comes through nicely! I think with a bit of tweaking however, the dark chocolate version would be my personal preference. I need to play around with that recipe to increase the firmness of the finished truffle along with making sure the Earl Grey flavour comes through in a more prevalent way, perhaps by using a combination of more tea steeped for longer, and a slightly less bitter dark chocolate. Stay tuned for the next instalment!
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