Earl Grey chocolate truffles from The Last Course: The Desserts of Gramercy Tavern (page 230) by Claudia Fleming and Melissa Clark (co-author)

  • heavy cream
  • Earl Grey tea
  • dark chocolate
  • Dutch-process cocoa powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MarciK on February 17, 2020

    You can mess this recipe up pretty bad and still end up with a successful truffle. I have a habit of not reading the recipe careful enough before starting, so I added all 15 oz of chocolate together. Then my cream ended up boiling up. I'm guessing it was too hot, because my chocolate seized up. Trying to revive it, I added more cream, almost 1/2 cup worth, a little at a time. Then I tried softened butter. Then I added more chocolate because now I was concerned about it being too runny, and put it on a double boiler to melt the chocolate and try to get it un-seized. None of that worked. I took out my immersion blender, and was able to get smooth chocolate. Now I had approximately 17 oz chocolate, 1 3/4 cups cream, and about a tbs of butter. The 10 oz of chocolate was supposed to have been a hard coating, not mixed in with the rest of the chocolate. Oops. In the end, it all worked out. so if you are making this, and things don't go quite right, keep working on it.

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