Ingredients

The following ingredients have 24 Servings
  • 160 ml of cream
  • 30 g of unsalted butter
  • 3 tsp green Earl Grey tea leaves (preferably loose leaf)
  • 180 g of 70% cocoa chocolate (chopped)
  • 1 cup cocoa powder (sifted)

Instruction

  • Bring cream and butter to a boil in a small heavy saucepan and once boiling add the tea leaves and set aside for 10 minutes to infuse.
  • Place the chopped chocolate in a bowl and return the cream to the heat and bring to a simmer before removing from the heat and pouring through a fine mesh seive over the top of the chocolate. Press the tea leaves to extract all the cream. Stir with a spoon until smooth and then cover with cling film and refrigerate for 3 hours or until firm.
  • Place the cocoa powder in a bowl and use a melon baller to scoop out the truffles from the ganache and roll in your hands to form a ball before lightly dusting with cocoa powder.
  • Store the dusted truffles in an airtight container in the refrigerator for 1 week.