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
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Total:
3 hr 5 min
Prep:
20 min
Inactive:
2 hr
Cook:
45 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.

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