Jasmine Tea-Infused Truffles
This recipe for jasmine tea-infused truffles is courtesy of Charles Chocolates' Chuck Siegel.
- Yield: Makes 117 truffles
Source: The Martha Stewart Show, February Winter 2008
- 24 ounces bittersweet chocolate, preferably Valrhona Manjari, finely chopped
- 8 ounces milk chocolate, preferably Valrhona 42 percent, finely chopped
- 2 cups heavy cream (not ultra-pasteurized)
- 6 ounces Jasmine tea
- 11 tablespoons unsalted butter, room temperature
- 2 cups cocoa powder (not Dutch processed), preferably Valrhona, for rolling
Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.
Place cream in a small saucepan over medium heat; heat until cream just comes to a boil. Place tea in a medium stainless steel bowl. Pour cream over tea and let steep 10 minutes. Strain cream mixture through 4 layers of cheesecloth.
Remove chocolate mixture from heat and add to 1 1/3 cups cream mixture, reserving any remaining cream for another use. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.