Fashioned after truffles found in the soil of the Perigord region in France, these cocoa dusted treasures, although vastly different in flavor, are just as prized by many around the world. There are 3 main types of this international favorite: Swiss, European, and American, which differ in ingredients and technique. Here we are using a method most similar to the Swiss that makes the process easy and inviting so that you may enjoy your nuggets of chocolaty delight in no time. What’s more is we’ve infused our recipe with Marcus’ Earl of Harlem tea which adds citrusy layers, bergamot and floral aromas with lingering smoky base notes that will give the chocolate an even more rich and fragrant finish.
- 8 oz good quality dark chocolate
- ¼ cup heavy cream
- 1 tea bag of Ambessa Earl of Harlem
- zest of half a medium sized orange
- 1 vanilla bean, seeds (or 1 teaspoon vanilla extract)
- 1 cup cocoa powder, for coating truffles
1. Heat cream with Earl of Harlem tea bag and until just about to simmer. Remove tea bag and zest and add vanilla.
2. While cream is heating, roughly chop the dark chocolate and place into a heat resistant metal bowl.
3. Pour hot cream over chocolate, and allow it to sit for 1-3 minutes.
4. After 1-3 minutes, stir cream and chocolate until well blended and smooth. Cover and refrigerate for at least 4 hours or overnight.
5. Place cocoa powder into a bowl. Using a teaspoon, make 1-inch scoops of cold chocolate and infused-cream mixture (ganache) and roll into balls. Then roll in cocoa powder, and refrigerate until served.