Chocolate Earl Grey Truffles

1. 1

   Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves.

2. 2

   Remove from heat and let steep 5 minutes.

3. 3

   Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.

4. 4

   Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth.

5. 5

   Chill ganache, covered, until firm, about 2 hours.

6. 6

   Spoon level teaspoons of ganache onto a baking sheet.

7. 7

   Put cocoa in a bowl, then dust your palms lightly with it.

8. 8

   Roll each piece of ganache into a ball (wash your hands and redust as they become sticky).

9. 9

   Drop several balls at a time into bowl of cocoa and turn to coat.

10. 10

    Transfer as coated to an airtight container, separating layers with wax paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.