Lavender Earl Grey Chocolate Truffles

Directions

1. In a small heavy saucepan, bring 1 cup of heavy cream and 1 tbsp butter to a boil and stir in 2 tbsp loose leaf Lavender Earl Grey tea leaves.

   

2. Remove from heat and let steep for 5 minutes.

3. In the meantime, finely chop chocolate or grind chocolate in a food processor and transfer it to a bowl.

   

4. Pour infused heavy cream through a fine-mesh sieve onto the chocolate. Do not press/squeeze the tea leaves, as this can bring out a bitter flavor. Whisk until smooth, then cover and chill ganache until firm, about 2 hours. If your chocolate doesn’t melt completely, see note below.

5. Scoop the truffle mixture into small 2 tsp-sized mounds on a lined baking sheet. For larger truffles, scoop into 1 tbsp sized mounts.

   

6. Refrigerate for 15 minutes so the mounds can harden a little.

7. Put cocoa in a bowl, then with clean hands, dust your palms lightly with it. Roll each piece of ganache into a ball and drop several balls at a time into a bowl of cocoa and turn to coat.

8. Transfer to an airtight container, separating layers with wax paper. Store at room temperature for 3-4 days, or in the refrigerator for up to 2 weeks.