Cooking With Tea:earl Grey Infused Truffles
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Instructions
1. Place cream in a small saucepan add teabags and simmer for 5 minutes; remove teabags and squeeze out excess cream.
2. Pour hot cream over chocolate. Stir to blend and cool to room temperature. Whisk until light and fluffy and place in refrigerator for about 1 hour.
3. Divide mixture into 24 pieces and roll into balls. Place on a cookie sheet and place in the freezer and freeze until solid.
4. Dip each ball into melted candy coating and dust with cocoa powder.
