Showing posts with label truffles. Show all posts
Showing posts with label truffles. Show all posts
Earl Grey Truffles

Earl Grey Truffles


earl grey chocolate truffle

I have a new and special treat for tea lovers today - earl grey truffles! The tea flavor in these is subtle, but still identifiable. That's kind of the trick with tea infused truffles. You have to find the perfect middle point between too weak and too strong (and bitter).

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Also, a quick note on tea. Most of you have probably heard when cooking with wine to choose one you'd be happy to drink, and the same goes for tea. I tried a few different earl greys for these truffles, and found that this tea yielded the best flavor.

Our good friend Patrick is the winemaker at Merry Cellars Winery (Pullman locals or anyone passing through town, you should definitely stop by!), and he asked me to make these for an event a few months ago. I have to admit that it's not a flavor I would have probably thought to make, which is one reason why I'm so excited about them!

You'll see below, or if you've looked at any of my other truffle recipes, that truffles take a few steps. I know that can look a little daunting, but I actually love that about these. It means that I can break the recipe into multiple stages, and I don't need to be in the kitchen all day if I don't want to be!

Ingredients

3/4 cup heavy cream
4 tbs earl grey tea (you can also use tea bags - just cut open and pour out the leaves.)
1 1/2 cups semi-sweet chocolate chips
1/4 tsp salt
1/2 tsp granulated sugar
1 cup bittersweet chocolate chips

Directions

Add heavy cream to a small saucepan over medium heat. Stir in the tea leaves. Continue stirring the cream regularly so it doesn't scald on the bottom. You will know it's ready when the cream turns a light brown color (see photo below for reference), and it has reached a low boil.

 earl grey chocolate truffle

Pour the cream and tea mixture through a fine mesh sieve into a measuring cup, and strain out the tea leaves. I like to use a small spoon or spatula to press extra liquid out of the leaves before discarding them.

Note on the cream: You actually need 1/2 cup of hot heavy cream, but the tea leaves soak up a decent amount of it. After removing the tea leaves I'm left with usually just slightly more than a 1/2 cup of cream. Truffles have a little wiggle room, so a little more than 1/2 cup is just fine - waste not!

Pour the hot cream over the chocolate chips, in a heat safe bowl. Wait a few minutes, and then stir together. If the chocolate chips haven't completely melted, heat in the microwave in 10 second increments until the chocolate is smooth. Stir in the sugar and salt until all combined.

Chill the chocolate mixture in the fridge for 1.5-2 hours. It's ready when you can easily roll the chocolate into balls without it becoming a gloppy disaster, but it hasn't hardened so much that the chocolate can't be formed.

Roll 1/2 Tbs balls of the chocolate ganache - I usually get about 30.

Melt the bittersweet chocolate chips in the microwave (again, in increments) until smooth.

Dip the ganache balls in the melted bittersweet chocolate. Chocolate dipping tools are actually super handy for this step! The first time I made truffles I didn't have them, and they still tasted great, but didn't look super fancy.

After dipping the truffles, put them back into the fridge until the chocolate has hardened.

Truffles are wonderful because they seem fancy, but they're actually really easy. They're also a fun way to play with new flavors, like I did with these.

I hope you enjoy!

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Kirsten Bell
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Raspberry Chocolate Truffles

Raspberry Chocolate Truffles


raspberry chocolate truffles

Over Christmas I shared my recipe for Merlot Chocolate Truffles, which were a huge hit. Now that we're approaching Valentine's Day (which I can't believe, by the way) I decided to try out a different flavor - raspberry!

I actually made raspberry truffles over the holidays as well, but I wasn't super happy with them. I wanted these truffles to be a raspberry, not just a "hint" of raspberry. So I went back to the drawing board, and am so happy I did!

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Kirsten Bell
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Merlot Chocolate Truffles

Merlot Chocolate Truffles


wine chocolate trufflesOne of our family traditions growing up was enjoying special treats that we only got once a year. We made all kinds of Norwegian cookies together and bought decadent truffles from our favorite local stores.

This year I thought I would try my hand at making truffles myself! I was a little intimidated, especially because recipes I looked up talked about fancy things like tempering chocolate. I don't even know what that means!

I decided that I wanted to make merlot chocolate truffles, because let's be honest - is there anything better than chocolate and wine? Surprisingly, I couldn't find any recipes that looked decent for this, so I decided to make my own. My first few batches were fine, but I had a really hard time getting the wine flavor to actually come through. That's when Jordan had the excellent idea to make a red wine reduction, and use that instead of straight wine. The result? Magic.

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These are actually really easy to make. If I can do it with a baby on my hip, you got this too! (And no children were harmed in the production of this recipe).
Try it below, and start a new truffle tradition of your own!

Red Wine reduction:

2 cups Merlot (Or your preferred red wine. I used Merlot because I was looking for that deeper fruit flavor. Note that while you might not want to use an expensive wine, you definitely want to use one that you would enjoy drinking, because you will taste it in the truffle.)
1/4 cup sugar

Bring to a simmer, and cook until it thickens to a syrup - JUST thick enough to start coating the bottom of the pan. If it goes too long, it turns into a gloppy disaster (I tell you from experience). This usually takes me about an hour, but you do NOT need to stand and wait over it, so don't let that discourage you.

The reduction can also be done ahead of time. I made mine in the morning and let it sit on the stove for about two hours until I came back to it, because #momlife.

Truffles:

1 1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/4 tsp salt
1/3 cup red wine reduction (recipe above)
1/2 tsp vanilla extract
1 cup bittersweet chocolate chips
1 Tbs butter

Add the semi-sweet chocolate chips to a large heat proof mixing bowl,and set aside. Bring the milk to a boil, whisking regularly so it doesn't scald.  Pour the hot milk immediately onto the chocolate chips. Wait about five minutes, and then stir until the chocolate chips are melted and smooth. If the chocolate doesn't melt completely, microwave the mixture in 10 second increments, stirring each time.

Once chocolate is completely melted, stir in the salt, red wine reduction and vanilla extract.

Put the chocolate mixture in the fridge and let set for 1.5-2 hours. Spread a piece of wax or parchment paper on a baking sheet. I like to store my baking sheet in the fridge ahead of time, so it's cold for the next step. Take the chocolate mixture out of the fridge, and roll balls (approximately 2 tsp per ball) with your hands.

wine chocolate truffles

Try to move quickly, as the chocolate melts. If you notice that your chocolate is melting especially quickly, you can always put the mixture back into the fridge and let it re-set.

Place each truffle ball on the lined backing sheet. When you've formed all of the truffles (I usually get around 25), place them back in the fridge on the baking sheet.

Melt the bittersweet chocolate and butter together, either on the stove or in the microwave (using increments again so the chocolate doesn't burn). Stir until chocolate and butter mixture is blended and smooth.

Take the truffles out of the fridge, and dip each truffle ball into the bittersweet chocolate mixture. You can use a fork for this, and they also sell special chocolate dipping tools. The first time I made these I used a corn on the cob holder, because it had thin but sharp tines. Super random, but it's what I had! This time I used these tools, which are designed for it, and it was way easier.

wine chocolate truffles

Put the truffles back in the fridge again until the chocolate sets - about 30 minutes. These can be served cold or room temperature, whatever your preference. Decorate however you like!

wine chocolate truffles

Since the truffles have no preservatives in them they should be stored in the fridge, and are good for two weeks.

Let me know what you think in the comments!

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Kirsten Bell
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