Orange And Chocolate Cherry Truffles

1. 1

   Heat the cream with the tea bags and the orange zest until just about to simmer.

2. 2

   While the cream is heating, roughly chop the chocolate and place in a heatproof bowl.

3. 3

   Strain out the tea bags and the zest and add the seeds scraped from the vanilla bean. Pour cream mixture over the chocolate and allow it to sit for 1 to 3 minutes.

4. 4

   Stir the chocolate and the cream together until the chocolate is completely melted and the mixture is smooth.

5. 5

   Cover and refrigerate for four hours or overnight.

6. 6

   Place the cocoa powder (or other desired coating) in a small bowl.

7. 7

   Using a teaspoon, scoop 1-inch balls of ganache. Pinch a couple of dried cherries together, then push them into the center of the ganache ball. Roll between palms until smooth. Roll in cocoa powder to coat.

8. 8

   Return to refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.