Chocolate Truffles with Orange and Earl Grey Tea

My artisan chocolate trials are continued! I really liked the Earl Grey taste in my previous hand-dipped chocolates, so I used tea again in these truffles. I also added orange zest to strengthen the bergamot flavor. Unfortunately, I messed up the kitchen again, but I am happy now eating my truffles and drinking the beautiful Early Grey tea.

Truffles with Orange and Early Grey Tea

adapted from Making Artisan Chocolates

makes 20 truffles

Ingredients:

For the ganache:

- 100 gr (3.5 oz.) 60-70% bittersweet chocolate, chopped

- 100 gr (3.5 oz.) heavy cream

- 2 tablespoons Earl Grey tea

- 1 orange’s zest

For dipping:

- 100 gr (3.5 oz) milk chocolate, melted

- cocoa powder

Directions:

In a saucepan, mix heavy cream and tea, and cook until it gets to medium-heat. Wait for 5 minutes to allow tea to give its flavor.

Stir the mixture through a strainer into a bowl with chopped bittersweet chocolate and the orange zest, and mix until you get a smooth ganache.

Freeze the mixture for 30 minutes, or until hardened.

Using a spoon, take small pieces of ganache, and form 20 ganache-balls using your hands. Freeze for another 30 minutes.

By using a fork, dip each truffle into the melted chocolate, and then into the cocoa and be sure all parts of the truffles are covered with cocoa. Place the truffles onto a parchment paper, and keep them in a cool place.