Earl Grey Truffles
- 2/3 cup double-thick cream
- 30g butter, cut into 4 pieces and softened
- 2 Earl Grey teabags
- 250g dark chocolate, finely chopped
- 200g dark chocolate, melted
- Gold leaf to garnish (optional)
Bring the cream and butter to a simmer in a saucepan and then stir in the teabags. Remove from the heat and allow to steep for 5 minutes.
Place the chopped chocolate in a bowl. Strain the warm cream mixture through a sieve onto the chocolate, pressing on and then discarding the teabags, and then whisk until smooth. Chill the ganache in the fridge for about 2 hours until firm.
Roll teaspoonfuls of ganache into balls, washing and drying your hands regularly as you work. Chill the balls in the fridge for 1 hour, and then dip them into the melted chocolate to coat. Place on greaseproof paper to set. Garnish with gold leaf. Store in a cool place before serving.