This is one terrific recipe! I love any recipe I come across that uses minimal, good quality ingredients and turns them into such a success. The dark chocolate takes on a velvety texture with undertones of vanilla and tea, and the orange zest is a perfect finish to every tiny bite. I rolled a few in crushed pistachios which added a nice balance of salt and sweet. This was absolutely excellent! I can't wait to make these throughout the upcoming holiday season.
Ingredients
- 8 ounces good quality dark chocolate (or white for variation)
- 1/2 cup heavy whipping cream
- 2 earl grey tea bags
- zest of half a medium sized orange
- seeds from one vanilla bean
- optional cocoa powder, chopped nuts, or preferred coating to roll truffles
Directions
- Heat cream with Earl Grey tea bags and orange zest until just about to simmer. Strain out tea bags and zest and add seeds scraped from vanilla bean.
- While cream is heating, roughly chop chocolate and place in a heatproof bowl.
- Pour hot infused cream with vanilla over chocolate and allow to sit 1-3 minutes.
- Stir chocolate and cream together until chocolate is completely melted and mixture is smooth.
- Cover and refrigerate four hours or overnight.
- Place cocoa powder (or other desired coating) in a small bowl.
- Using a teaspoon scoop 1-inch balls of ganache and roll between palms until smooth. Roll in cocoa powder to coat.
- Return to refrigerator until ready to serve.