Chocolate Earl Grey Truffles
Recipe courtesy Gourmet Magazine
Ingredients
2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose Earl Grey tea leaves
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened Dutch-process cocoa powder
Instructions
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.
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.
Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms
