Ingredients
1
pound bittersweet chocolate(64-68%)
3
tbsp loose Earl Grey leaves, or up to 7 tea bags
5
tbsp unsalted butter, soft
1/2
cup un-sweet cocoa powder, for rolling cookies in
Directions
1.
Chop the chocolate into small pieces and put in large bowl.
2.
In sm saucepan over med heat heavy cream and tea leaves to scalding. Turn off heat, steep 15 min.
3.
Bring cream to scalding again. Strain cream over chocolate to cover completely. Set aside for 5 min, then whisk til smooth.
4.
Whisk in butter to still-warm chocolate mix until smooth.
5.
Refrigerate until firm enough to scoop, at least 2 hours. Use a small #100 cookie scoop or tsp, scoop out base, form into balls by rolling quickly in hands.
6.
Place cocoa powder in shallow bowl, roll each truffle to cover.
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