Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor. Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.
Recipe courtesy of Gourmet Magazine
Episode: Dinner to a Tea
Total:
3 hr 5 min
Active:
20 min
Yield:
34 truffles
Level:
Intermediate

Ingredients

Directions

Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.

Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.

Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with waxed paper.

IDEAS YOU'LL LOVE

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Chocolate Angel Food Cake with Strawberries

Recipe courtesy of Trisha Yearwood

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Pudding

Recipe courtesy of Tyler Florence

Chocolate Fudge

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking