These decadent truffles are the perfect balance of bittersweet chocolate and earl grey tea. They'll be part of your Winter holiday recipe rotation for years to come! Make them as a gift, or keep them for yourself...they're just that good!
INGREDIENTS
- 3 tbsp Heavenly Cream or your favourite earl grey
- 1 cup + 2 tbsp heavy cream
- 250g semi sweet chocolate
- pinch of salt
METHOD
- Add tea and cream to a small pot. Stir over medium-low heat until the cream is heated up. Do not allow to boil. Remove from heat, cover, and steep for 5 minutes.
- Meanwhile, roughly chop the chocolate.
- After 5 minutes, remove and discard the tea leaves and add the chocolate and pinch of salt. Stir until all the chocolate has melted and the mixture is smooth. Transfer to a shallow bowl or dish, cover, and refrigerate for at least 4 hours or until completely chilled.
- Once the mixture is chilled, use a mini cookie scoop or a tablespoon to scoop the mixture. Using slightly damp hands, roll into balls. If desired, roll the finished truffles in some cocoa powder.
- Store in an airtight container in the fridge for up to 5 days...but they probably won't last that long anyways ;)