Earl Grey Chocolate Truffles

Author: Layla Osberg

Oh, how we have a special place in our hearts for Earl Grey! We can always rely on a good cuppa whether it be first thing with crispy toast, in the afternoon with sandwiches or a decaf version for after dinner with biscotti. But with chocolate? Only Easter inspires such a perfect combo. Read on for a surprisingly easy to make recipe for egg shaped Earl Grey chocolate truffles.

Egg Shaped Earl Grey Chocolate Truffles

Ingredients 

• ¾ cup heavy cream
• 5 Murchie’s Earl Grey tea bags
• 8 oz semisweet chocolate, finely  chopped, plus 3oz melted.
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract 
• Dutch-process cocoa powder (for rolling)

Instructions

1. Stir together cream and tea bags in a small pot over medium heat. Bring to a gentle simmer and continue simmering for 5 minutes. Remove from heat and let cool.
2. Add chopped chocolate to a heat-proof bowl.
3. When the cream and tea mixture is cool, pour it through a fine mesh strainer into a small pot and bring to a boil. Pour it over the chopped chocolate and allow it to sit for a few moments. Stir until completely melted and add the butter and vanilla. I microwaved the chocolate for 30 seconds as it didn’t quite melt enough with the hot cream. Refrigerate until set (at least 30 minutes).
4. Place cocoa powder in a bowl. Scoop teaspoonfuls of truffle mixture onto a lined baking sheet. Dust hands with cocoa, roll into balls and place back on the sheet. Coat your hands with a bit of melted chocolate and roll balls into egg shapes (this creates a shell). You’ll need to wash your hands after this step.
5. Drop egg shaped truffles into the bowl of cocoa powder and toss to coat.
6. Refrigerate the truffles in an airtight container until ready to serve (up to a week).