CHAI CHOCOLATE TRUFFLES
Provided by Giada De Laurentiis
Categories dessert
Time 3h45m
Yield 30 truffles
Number Of Ingredients 6
Steps:
- Combine the heavy cream and tea bags in a small saucepan. Place the pan over medium-low heat and warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer 3 minutes more and then turn off the heat.
- Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes. Slowly whisk the now-melted chocolate into the cream, starting with small circles in the center of the bowl and moving into larger circles as the mixture begins to come together; stop when smooth and completely blended. Press a piece of plastic wrap directly on top of the ganache and refrigerate for about 3 hours, or until just set and cold but still pliable.
- Place the cocoa powder in a shallow bowl. With a 1-ounce scoop, scoop level rounds of the ganache into your palm and gently roll into a ball. Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve.
- Just before serving, sift a touch of gold dust, if using, over the top of the truffles for sparkle.
CHOCOLATE TRUFFLE TART
Categories Chocolate Dairy Egg Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
- Make filling while crust cools:
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- Assemble and bake tart:
- Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
- Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
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