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1
Finely chop the chocolate into a bowl.
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2
Just break the chocolate along the cracks if you're melting it in the microwave.
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3
Heat the heavy cream, mizuame, and the Earl Grey tea leaves in a pot.
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4
Turn the heat off when it's just about to boil.
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5
Pour the mixture from Step 2 through a tea strainer and add into the bowl from Step 1.
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6
Mix well with a rubber spatula.
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7
Pour the chocolate into a mold lined with parchment paper.
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8
Chill in the fridge to harden.
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9
When hardened, cut into desired sizes using a knife and roll them up into balls.
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10
Chill in the fridge.
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11
Finely chop the chocolate and melt in a double boiler.
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12
Take care not to overheat the chocolate as it will melt the truffles when used as coating.
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13
Dip the truffles into the melted chocolate one-by-one.
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14
Roll them around with a fork, then transfer to line on a sheet of parchment paper.
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15
Chill in the fridge to harden.
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16
A bar of chocolate will be plenty to prepare the coating, but you can also melt any leftover chocolate from Step 1.
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17
Please keep your eyes on the chocolate when melting in the microwave.
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18
(For best results, melt in a double boiler.)
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19
Easy Chocolate Truffles.
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20
Easy Chocolate Truffles.
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21
Rich Chocolate Mousse.
