Tag Archives: chocolate truffles recipes

Earl Grey Orange Truffles

I am mostly a coffee drinker, but I love tea too, especially after meals. Tea contains antioxidants and has many health benefits. Studies have shown that some teas may help with cancer and heart disease. Besides drinking, tea can be used in many recipes, both savory and sweet. These Earl Grey truffles are infused with a subtle tea flavour.  They taste scrumptious and are so easy to make!

Makes about 24 

  • 2 Earl Grey tea bags
  • 3/4 cup heavy or whipping cream
  • Zest of one medium orange (about 1 teaspoon)
  • 12 ounces semi-sweet chocolate or dark chocolate
  • 1 teaspoon pure vanilla extract
  • Unsweetened cocoa powder for coating
  1. Heat cream in a non-stick pot over medium heat until just starting to bubble
  2. Remove from heat, put in tea bags and orange zest, let steep for about 1 hour (You can cover the pot with a dry tea towel but not the lid of the pot, otherwise condensations will drip into mixture)
  3. Finely chop chocolate, set aside in a large mixing bowl
  4. After 1 hour, remove tea bags, squeezing the tea out into the cream
  5. Strain out orange zest with a mesher
  6. Reheat cream mixture in a non-stick pot over medium heat until just starting to bubble
  7. Pour over chopped chocolate, let sit for 1 minute
  8. Add vanilla, stir until smooth
  9. Cool, then put in fridge for about 3 hours
  10. With the help of a melon scooper or a teaspoon, roll 2 teaspoons each into balls
  11. Roll in unsweetened cocoa powder
  12. Keep in fridge

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Chocolate Truffles

I am a big chocoholic, and I do mean BIG! One thing my house never runs out of is chocolate. Whether I am in a good or bad mood, I have to eat it!  Maybe that’s not a very good thing……but it makes me happy!  That’s all that matters!

Makes about 16 -20 truffles

  • 8 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup whipping cream
  • 1 teaspoon pure vanilla extract
  • Unsweetened cocoa powder or coatings of choice (e.g. shredded coconut, crushed nuts, sprinkles)
  1. Pour whipping cream in a non-stick pot over medium heat until simmering 
  2. Pour hot cream over chocolate, let sit for one minute, add vanilla
  3. Stir until chocolate melted and smooth
  4. Cool, then put in fridge for about 2 hours
  5. With the help of a melon scooper or a teaspoon, roughly shape about 2 teaspoons each into balls
  6. Put them back in the fridge for another 2 hours or overnight
  7. Shape into round balls with hands, then roll over unsweetened cocoa powder or other coatings of choice
  8. Keep in fridge

If the chocolate doesn’t melt completely with the hot cream, you can put it over a pan of simmering water for a few minutes