• 34servings
  • 45minutes

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Nutrition Info . . .

MineralsFluorine, Calcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2/3 cup heavy cream

  2. 2 tablespoons unsalted butter, cut into 4 pieces and softened

  3. 2 teaspoons loose Earl Grey tea leaves

  4. 6 oz fine-quality bittersweet chocolate (not unsweetened), chopped

  5. 1 cup unsweetened Dutch-process cocoa powder

Instructions Jump to Ingredients ↑

  1. Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.

  2. Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.

  3. Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.


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