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.