- 5 teaspoons loose leaf Earl Grey tea leaves
- 1 cup water
- 2 egg yolks
- 1 pound semi-sweet chocolate, chopped
- 12 tablespoons unsalted butter
- 1 teaspoon orange zest
- ½ teaspoon salt
- ½ cup cocoa powder
Bring water to a boil. Remove from heat, and add tea leaves. Steep for 4 minutes. Strain. [Chef’s note: “You may brew yourself another cup with these leaves as loose leaf tea offers multiple steepings!”]
Whisk egg yolks in a medium bowl. Add the tea liquor a few tablespoons at a time to temper the eggs slowly. Set aside.
Melt chocolate and butter in a double boiler. Remove from heat. Add orange zest. Stir in egg/tea mixture and salt. Cover and refrigerate for at least 2 hours and up to 4 days.
To finish the truffles, remove mixture from refrigerator, and allow to warm enough to handle easily. Scoop by the teaspoon and roll into balls, then roll in cocoa.
Recipe by Diana Stoughton, Co-owner, Gryphon’s Tea
Gryphon’s Tea, 4127 Butler St., Lawrenceville. 412.877.4223. gryphons-tea.myshopify.com.