Chocolate Earl Grey Truffles
Willem DeFroy, Chef at Celestial Seasonings Cafe, is from Belgium so, of course, chocolate is the main ingredient in his favorite recipe.
2/3 Cup heavy cream
2 Tbsp. soft unsalted butter
2 tsp. Victorian Earl Grey dry tea leaves
6 oz. bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
Bring cream and butter to a quick boil, add dry tea and let steep for at least 30 minutes. Meanwhile, finely shred chocolate and transfer to a bowl. Reheat cream mix until just warm and strain through fine sieve. Whisk until smooth over a warm water bath (place bowl with chocolate over a pan with hot water) and reserve covered for at least 2 hours in a cool place. Spoon level teaspoons full of chocolate mixture on a cold cookie sheet lined with parchment paper. Roll each piece into a ball and dust with cocoa powder. Keep hands clean and dry as you roll the chocolate mix in cocoa. Keep in an airtight container in a cool place.
From the “Cafe Recipe” Collection.