Monday, November 2, 2009
One of my most favorite treats right after dinner is the truffle! There something to be said for a hot cup of tea and a truffle straight from the freezer! Its easy, no bake and its even portioned out for you so you don't eat as much as...lets say a whole cake! And we've all be there! This past week I tried out a recipe I found for EARL GREY CHOCOLATE TRUFFLES from Bon Appétit Magazine. (Nov. pg 22) I tried finding a link from their website, but after several serches Ive got nothing! I guess That means youll have to go out and buy the magazine! Not such a huge loss considering the AMAZING amount of Thanksgiving recipes it has! mmmyumm! These were delicious but I have an earlier entry for an even more amazing truffle/bonbon (with my very own recipe) for oreo truffles... (or you can even turn them into chocolate cover nutter butter truffles- for those PB freaks out there:)) ENJOY!!
OH WAIT!! I decided to type up the Recipe!! DUHH :D
*To make this recipe dairy free (PAREVE) there are non dairy whipping cream substitutes that work perfectly. and replace the butter with EARTH BALANCE butter substutute (dairy free and a healthy substitution!!)
Earl Gray Chocolate Truffles
Bon Appétit | November 2009
Makes 6 Dozen
1 1/2 cup heavy whipping cream*
3 tablespoon sugar
9 Earl Gray tea bags
24 ounces bittersweet chocolate, chopped
1 1/2 cup (3 sticks) unsalted butter, 1/2 in cubes)*
6 tablespoons brandy
1 teaspoon kosher salt
Unsweetened coco powder, sifted
Bring cream and sugar to a boil stirring to dissolve the sugar. Remove from heat. Empty tea bags into the cream. Cover and steep for 20 minutes. Meanwhile, stir chocolate and butter in another small sauce pan until melted and smooth. Transfer to a medium bowl. Strain cream mixture through fine strainer onto the chocolate mixture; stir to blend. Stir in brandy and salt. Let Cool to room temp stirring occasionally. Cover and chill until firm, about 4 hours. Line rimmed baking sheet with parchment paper. Roll rounded teaspoons full 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 powder; return to same sheet. Cover and chill.