Chocolate Recipe

Chocolate: the confectionary delight long prized as the most romantic of treats. What makes it so alluring? The Aztec king Montezuma supposedly drank fifty servings of a bitter chocolate drink each day, believing it to be an aphrodisiac. Whether he was right or not, chocolate is known to contain a number of stimulants as well as chemicals called phenolics, which may help lower the risk of heart disease. Much more has been discovered about chocolate, but I would like to propose that one of the most spectacular things about it is that it does not discriminate according to relationship status. Think about it: you don't have to have a hubby to enjoy diving into a bag of M&Ms, a Whitman's sampler, or a brownie. For two sweethearts, chocolate is a sweet expression of emotion. For the single, it is a reliable, deeply intriguing, nuanced opportunity for decadence. This Valentine's Day may find you in a romantic relationship, or it may find you still a member of the Lonely Hearts Club. Whatever your relationship status, chocolate and all its benefits are for you! Why not try your hand at making a chocolate delight from scratch? (Yes, from scratch. Why should Duncan or Betty always get the credit?) I tested Gourmet Magazine's recipe for Chocolate Earl Grey Truffles in my apartment on-campus and found it surprisingly easy; if you have a pot and a couple of bowls you will have no trouble making it in your dorm or apartment kitchen. If you don't have a food processor, just chop the chocolate into small enough pieces to melt easily. If the idea of Earl Grey doesn't appeal to you, leave it out; the chocolate can stand on its own. However, I found myself wishing I could taste the tea a bit more, so I'd recommend putting in more than the recipe instructs. If you're feeling extra creative, try rolling the truffles in flavored cocoa powders such as mint or raspberry. Above all, share this delight with someone you love - that's half the fun!Chocolate Earl Grey Truffles - Gourmet Magazine, December 2002
2/3 c. heavy cream
2 T. unsalted butter, cut into 4 pieces and softened
2 t. loose Earl Grey tea leaves
6 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
1 c. unsweetened Dutch-process cocoa powder

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-creating a ganache. 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 waxed paper.

Makes 34 truffles. Can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.