Tea and Earl Grey Truffles
Recipe type: Dessert
Serves: 12-16 Truffles
  1. Break up chocolate for easier melting
  2. Add loose leaf tea to cream in a small pot and heat over low heat to just before boiling, stirring with a wire whisk. A great way to judge when your cream mixture is hot, but not too hot, is by watching for it to begin to "move" without breaking into bubbles.
  3. Pour hot cream mixture through a wire strainer to remove the tea solids. Melt chocolate over low heat and add cream. Stir until chocolate and cream are completely incorporated. You now have ganache!
  4. Pour ganache into a shallow dish. Put in the refrigerator and chill for several hours until it is cold, firm, but still pliable - it should feel almost like children's molding clay.
  5. Once ganache is set, scoop it out of the dish by the teaspoonful and mold it into balls. Roll balls in the cocoa powder. Store in the refrigerator.
  6. Pair with a box of Numi tea, perhaps a Moroccan Mint, Golden Chai or a Turmeric blend.
Recipe by Numi Tea Blog at https://blog.numitea.com/diy-hostess-gifts/