Earl grey chocolate truffles

Earl grey chocolate truffles

By
From
My Feast
Makes
25
Photographer
Chris Chen

I created these for the Dilmah family while filming My Sri Lanka. Cacao trees are commercially grown on the island and chocolate makes a wonderful pairing with the bergamot in earl grey tea.

Ingredients

Quantity Ingredient
160ml thick cream
40g unsalted butter, cut into 4 pieces and softened
2 teaspoons earl grey tea leaves
175g good-quality bittersweet chocolate, chopped

Method

  1. Bring the cream and butter to the boil in a small heavy-based saucepan, then stir in the tea leaves, remove from the heat and leave for 5 minutes to infuse.
  2. Meanwhile, finely grind the chocolate in a food processor, then transfer to a bowl. Strain the cream mixture through a fine mesh sieve onto the chocolate, pressing on the leaves, then whisk until smooth. Discard the tea leaves. Cover and refrigerate for about 2 hours or until firm.
  3. Roll into walnut-sized balls. Leave at room temperature to serve. Store leftovers in an airtight container in the refrigerator but bring to room temperature before serving.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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