chocolat

Truffles are one of those delightful treats that never fail to impress but are actually quite simple to make. You can get pretty much covered in ganache while rolling them but if you can melt chocolate, you can make these.    I found this recipe in Bon Appetit a few years ago and I love the blend of dark chocolate, Earl Grey tea and brandy for a nice grown-up kick.

Skip the heart-shaped box of supermarket chocolates and whip up a batch of these for your sweetie!

Earl Grey Truffles

1/2 cup heavy whipping cream
1 tablespoon sugar
3 Earl Grey tea bags - (try Stash's Double Bergamot Earl Grey for  a wonderful citrus note)
8 ounces of dark chocolate chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2 inch cubes
2 tablespoons of brandy
1/2 teaspoon coarse kosher salt
Unsweetened cocoa powder, sifted

Bring cream and sugar just to boil in heavy small saucepan, stirring to dissolve sugar.  Remove from heat.  Empty tea from bags into cream.  Cover and steep 20 minutes.

Meanwhile, stir chocolate and butter in small saucepan over low heat until melted and smooth. I like to use a double-boiler to ensure the chocolate doesn't burn.  Transfer to medium bowl.

Strain cream mixture through fine mesh strainer into chocolate mixtures, stir to blend.  Stir in brandy and salt.  Let cool to room temperature, stirring occasionally.  Cover and chill until firm, about 4 hours.

Line rimmed baking sheet with parchment paper.  Roll rounded teaspoonfuls of chocolate mixture between palms to form balls.  Place on prepared sheet.  Chill until firm about 1 hour.  Roll truffles between palms again.  Place cocoa powder in small bowl.  Roll truffles in cocoa.   Cover and chill.