Ingredients
2
tbsp unsalted butter, cut into 4 pieces and softened
2
tsp loose Earl Grey tea leaves
6
oz fine-quality bittersweet chocolate (not unsweetened), chopped
1
cup unsweetened Dutch-process cocoa powder
Directions
1.
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.
2.
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. Chill ganache, covered, until firm, about 2 hours.
3.
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 wax paper.
5.
Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.
New-York Restaurants
