Chocolate Earl Grey Tea Truffles
makes about 2 dozen
recipe adapted from Rachael Ray Magazine
- 12 oz. chopped semisweet chocolate
- 3/4 cup heavy cream
- 1 tablespoon Earl Grey tea (about 3 tea bags full)
- 1/2 cup crumbled shortbread cookies
Place chocolate in a medium heatproof bowl. In a small pot over medium heat, bring heavy cream to a simmer. Add Earl Grey tea, remove from heat and let steep for about 15 minutes. Return cream to a simmer. Remove tea bags or use a strainer and pour the hot cream over the bowl of chocolate. Let sit for a minute and stir until melted. Cover ganache and chill until just first, about 2 hours.
Using a 1/2 oz. ice cream scoop, or a tablespoon measure, scoop up the ganache and roll into balls. Roll truffles in crushed shortbread cookies. Place on a rimmed baking sheet lined with parchment or wax paper and chill until firm, about 30 minutes.