Chocolate Earl Grey Torte Recipes

CHOCOLATE EARL GREY TRUFFLES

Chocolate Earl Grey Truffles image

Categories Candy Milk/Cream Tea Chocolate Dessert Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 34 truffles

Number Of Ingredients 5

Ingredients

2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose Earl Grey tea leaves
6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened Dutch-process cocoa powder

Steps:

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.
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.
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.

CHOCOLATE & EARL GREY TORTE

Chocolate & Earl Grey torte image

Never before has it been so easy to impress - this soft-centered torte can be made ahead and frozen or baked from scratch in just an hour

Provided by Sarah Cook

Categories Dessert, Treat

Time 1h

Number Of Ingredients 8

Ingredients

leaves from 2 Earl Grey tea bags
100ml hot milk
250g good dark chocolate (we used a 78% bar)
200g butter , diced
140g ground almond
6 eggs , separated
200g caster sugar
cocoa , icing sugar and crème fraîche or cream, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a deep, 22cm loose-bottomed tin with baking parchment, so the paper comes about 2.5cm above the sides. Stir the Earl Grey tea into the hot milk.
Melt the chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water. Then stir in the ground almonds, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again. Fold the whites through the chocolate mix and scrape into the tin. Bake for 30-35 mins - it should still have a slight wobble. Then cool completely in the tin.
Carefully remove from the tin and lift onto a serving plate. Dust all over with cocoa and icing sugar, then serve in slices with crème fraîche or cream.

Nutrition Facts : Calories 514 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.39 milligram of sodium

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