Soft Blackout Truffles with Earl Grey Ganache
Simplified from a 2-layer truffle, these nuggets of dark chocolate boom. Earl grey adds unexpected complexity & elegance. Soft & creamy but firm, these can quickly become a signature party favorite, or make a great holiday gift.
½ cup cream
2 TBS butter
1½ tsp quality earl grey tea, loose-leaf if possible
2 bars Alter Eco Blackout Chocolate, chopped*
1 pinch cayenne pepper
½ cup cocoa powder
Optional, for rolling:
½ cup each of powdered sugar;
dried coconut, toasted; slivered
almonds, crushed; sprinkling sugar
1. In a saucepan, bring the cream to a boil with the butter, swirling every few minutes to prevent scorching. Turn off heat and mix in the earl grey tea. Steep for 5 minutes. Place the chopped chocolate into a bowl. After 5 minutes strain the cream over the bowl of chocolate to remove the tea leaves. Use a spoon to press the tea leaves to remove as much cream as possible. Add the cayenne pepper and stir the chocolate and cream mixture (ganache) until smooth. Note: The heat from the cream should be enough to melt the chocolate but if there are unmelted pieces try putting the mixture in the microwave for 20 seconds to fully melt it. Place the ganache in the refrigerator for about 1½ hours or until mixture is firm but not hard.
2. On a plate, spread out the cocoa powder. Remove the ganache from the refrigerator. If it is too hard to work with you may need to let it warm a bit. Using a melon baller or a teaspoon, take out chunks of the ganache and roll them between your palms until round then place them in cocoa powder and roll to coat. Place the finished truffles on another plate and continue the process until the chocolate is finished. You will have to wash your hands from time to time as they will get coated in melted chocolate and it will be difficult to roll.
*Note: If a sweeter, milkier truffle is desired, substitute Alter Eco Velvet Chocolate for one or both Blackout Chocolate bars.