Love at First Bite: Tea-infused Chocolate Truffles

A few weeks ago I received a small packet from Victoria, British Columbia.  The sender was my beloved Goddaughter and niece, Jessica.  It contained a hand-written thank you note on a gorgeous botanical motif card.    In this age of technology, a hand-written letter is a gift to be cherished, an intimate connection between the writer and the recipient.  This post is an ode to the joy and art of letter-writing and of course, to the love of chocolate, since,  with this beautiful card, Jessica had sent a packet of loose-leaf, Cream of Earl Grey tea from the famous Greenville Island Market of Vancouver along with a hand-written recipe card for tea infused chocolate truffles.

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Jessica is a writer professionally (jessicawoollard.ca) and I was humbled to receive, not only  her enthusiastic praise of my blog,  but the tea and recipe to inspire a future post.  We both share a love of tea, Downton Abbey and of hand written correspondance, though not necessarily in that order!

The love is coming right back at you, Jessie, and your truffle recipe is going prime time!   You can make these truffles with any tea of your choice, and if you do not have loose-leaf tea leaves, you can substitute tea bags.  Loose-leaf tea will give the truffles a more distinct flavor.

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Truffles make a unique Valentine’s gift for a tea or chocolate lover!  Check out presentation ideas at the end of the post to take your gift wrapping to another level.

CREAM OF EARL GREY TRUFFLES

  • Servings: 34 truffles
  • Print

(by Jessica Woollard, adapted from Epicurious)

Active Time:45 minutes;  Chilling Time:  2 hours

Ingredients:

2/3 c heavy cream

2 T unsalted butter, cut in 4 pieces at room temperature

6 oz fine quality dark chocolate(or semi sweet baking chocolate), coarsely chopped, in a medium bowl

1 c unsweetened Dutch process cocoa powder, for dusting or you can roll them in crushed cookies, coconut, icing sugar

Directions:

Bring cream and butter to a boil in saucepan over medium heat. Stir in tea leaves, remove from heat and let steep 5 minutes. Place the chocolate in a separate medium bowl.  Using a sieve, pour hot cream over the chocolate pieces.  Use a spoon to extract all the cream from the tea leaves. Discard the tea leaves.  Stir the chocolate and cream together until smooth and chill 2 hours.   Using a teaspoon or melon-baller, scoop out chocolate.  Shape into a ball with your hands and roll in cocoa powder or whatever you have chosen, to coat.Truffles can be made 1 week ahead and kept in the refrigerator, or 1 month ahead, in the freezer.

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PRESENTATION IDEAS:

For  a tea lover, you can choose a pretty tea cup as a vessel to contain the truffles.  I nested these in shredded filler paper  and lay the truffles on top before wrapping the whole thing in cellophane with a ribbon and tag.  Thrift shops have china tea cups for sale for a few dollars.

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Another way to gift these are in a small Chinese take-out style boxes.  These chic chevron patterned ones with a heart are from JoAnn’s. Think of a clever tea related slogan for your tag. Mine reads:  I think you are Tea-rrific!

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I hope Jessica’s thoughtful gift of a letter to me has inspired you to take pen to paper and write a special someone a heartfelt note of your own.  With or without decadent, hand rolled truffles, it will be a treasured gift in of itself.

imageJoyeuse St-Valentin, Jessica!

6 thoughts on “Love at First Bite: Tea-infused Chocolate Truffles

  1. Another inspiring Blog. I finally got to making the maribou wreath. Millie’s 75th Birthday is on Jan. 26th and I decided to make one for her. When her son passed away, Millie wanted a Black Wreath for her door. Her friend, Gisele Mick, made her one of grapevine and black ribbon with some flowers and it has her Son’s name on it. The name is very small, you actually have to really look to see it. I decided that I would make Millie a Black Maribou Wreath with some Silver Bling. I’m almost finished and I’ll send you a picture when it is complete. Thanks so much for the wonderful idea that I was able to create for a Special Friend on her Special Day. Watch out Micheals and Glue Guns……Kathy has been inspired!!!!! Date: Sun, 19 Jan 2014 04:34:12 +0000 To: kathyklimczak@hotmail.co

  2. My dearest Johanne:

    I love, love your blogs. I am sitting here thinking how you are just not limited to your cooking and decorating – you write so beautifully and your joie de vivre is so obvious and a pleasure to read. I am still blown away by your little notes on a daily basis and your little toiletteries and chocolates always wrapped with a ribbon, when we visited last summer – the sky is the limit. The layered salad, which I have misplaced, was wonderful, how about sharing the recipe, which you just created, in front of our eyes, with everyone.

    • You always make me smile and inspired to continue blogging Millie! Thank you for suggesting the layered BLT salad. I will make it when summer tomatoes are back! How about you come and visit again so i can spoil you again?

  3. Pingback: 12 Days of Christmas with 12 Favorite Cookies | French Gardener Dishes

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