the recipe is so easy and so, so tasty. here it is in case you want to try:
Earl Grey Tea Truffles From The Artful Vegan
Makes 16 Truffles
6 ounces bittersweet chocolate bar, chopped into 2-inch pieces (I actually used semi-sweet bc it's what I had – Scharffen Berger) 1/2 cup soy milk 2 tablespoons loose Earl Grey tea 2 tablespoons unsweetened cocoa powder
Add chocolate to a double boiler over low heat.
Pour the soy milk into a small saucepan over low heat and bring to a simmer.
Add the tea, cover and remove from heat; steep for 10 minutes.
Strain tea directly into the chocolate using a fine mesh strainer (be sure to squeeze out all of the liquid, using a rubber spatula); discard the tea.
Whisk well with a wire whip for 30 seconds or until the mixture is uniformly melted.
Refrigerate for 2 hours or until firm.
Place the cocoa powder in a small bowl.
Using a melon baller or tablespoon measure, scoop the truffle mix into balls (I had trouble making them into happy balls but my melon baller is a little weird – I had to use my hands and it was really messy).
Roll the balls in cocoa using a spoon or with your hands.
Serve immediately or wrap and save for later (store in fridge up to 2 weeks).
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Date: 2004-05-31 12:03 pm (UTC)Earl Grey Tea Truffles
From The Artful Vegan
Makes 16 Truffles
6 ounces bittersweet chocolate bar, chopped into 2-inch pieces (I actually used semi-sweet bc it's what I had – Scharffen Berger)
1/2 cup soy milk
2 tablespoons loose Earl Grey tea
2 tablespoons unsweetened cocoa powder
Add chocolate to a double boiler over low heat.
Pour the soy milk into a small saucepan over low heat and bring to a simmer.
Add the tea, cover and remove from heat; steep for 10 minutes.
Strain tea directly into the chocolate using a fine mesh strainer (be sure to squeeze out all of the liquid, using a rubber spatula); discard the tea.
Whisk well with a wire whip for 30 seconds or until the mixture is uniformly melted.
Refrigerate for 2 hours or until firm.
Place the cocoa powder in a small bowl.
Using a melon baller or tablespoon measure, scoop the truffle mix into balls (I had trouble making them into happy balls but my melon baller is a little weird – I had to use my hands and it was really messy).
Roll the balls in cocoa using a spoon or with your hands.
Serve immediately or wrap and save for later (store in fridge up to 2 weeks).