Earl Grey Chocolate Truffles

Ingredients:

• 1 and 1/4 cups heavy cream
• 3 bags of Earl Grey tea
• 1 tbsp unsalted butter
• 340 g semi-sweet chocolate, coarsely chopped
• 1 tsp vanilla extract
• 1-2 tbsp. cocoa powder

Preparation:

1. Pour the cream into a small saucepan, add the tea bags, butter, and a pinch of salt, and bring to a boil over medium heat. Simmer for 5 minutes, then remove the tea bags.
2. Place the chocolate in a medium heatproof bowl, pour in the hot cream, and let stand until the chocolate is almost completely melted, about 10 minutes.
3. Stir the chocolate and cream mixture with a whisk or silicone spatula until smooth. Add the vanilla extract, then stir until the ganache is smooth and glossy. Transfer to a shallow container, cover, and refrigerate until firm, at least 3 hours or overnight.
4. Line a baking sheet with parchment paper. Pour cocoa powder into another shallow container. Scoop out 1 tablespoon of firm ganache, roll into balls, and roll each ball in cocoa powder.
5. Transfer the truffles to the prepared baking sheet, cover with plastic wrap, and refrigerate to set for at least 1 hour or overnight. Serve.
   
   

   Freezing Tips

   
   You can form the ganache into balls and store them, without rolling them in cocoa powder, for up to 2 weeks. Wrap them tightly in plastic wrap and freeze. Before serving, defrost the candies at room temperature, without removing the wrap, for 20 minutes. Then unwrap and roll in sprinkles.