French Earl Grey Truffles

Ooh, la, la! Take a trip abroad with these perfectly bite-sized treats, inspired by our Parisian beauty, French Earl Grey.

Recipe created by Rekha Khurmi, owner of CakeReks. 

Serves 12. 

Ingredients

For truffles: 

• 150ml pure Double Cream (min 40% fat)
• 3 Twinings French Earl Grey Tea Bags (opened and tea leaves emptied)
• 300g Dark Chocolate (min 70% cocoa solids) chopped into small pieces.
  
  

To decorate: 

• Sieved Cocoa Powder (unsweetened for rolling)
• Edible Flowers
• Chocolate Sprinkles
• Cacoa Nibs.
  
  

Method

• Heat the cream: Start with the Dark Chocolate in a non-metallic bowl, ready for the heated cream. Place Double Cream in a pan and cut the tea bags to empty Twinings French Earl Grey tea leaves into the cream. Gently heat the until a few surface bubbles appear but do not boil.
• Add the chocolate: Using a sieve, strain the Cream over the Dark Chocolate and a now move the Cream under the Chocolate with a spatula so the Cream is covering the Chocolate. Leave for 5 minutes and then stir until smooth. If there are still bits of solid chocolate, heat in a microwave for 10 second bursts at a time, stirring until smooth. Do not overheat as it can split.
• Leave or cool ganache: Leave the French Earl Grey-infused chocolate ganache to set somewhere cool or speed up the process by placing in the fridge.
• Make truffles: Scoop equal amounts of Chocolate Ganache using a spoon and roll into a ball using your clean hands. Yes, it gets messy, but that’s the fun part! 
• Decorate truffles: Finish by decorating each truffle, either rolled in sieved Cocoa Powder, Cacoa Nibs, Edible Flowers or Chocolate Sprinkles.
• Leave truffles to cool: Place in the fridge until firm. Remove from fridge 30 mins before serving with a pot of Twinings French Earl Grey, or place in a gift box as a decadent gift.
  
  Recipe by Rekha Khurmi, owner of CakeReks.