Earl Grey Tea Truffles

• 281 g heavy cream, 40%
• 12 g Earl Grey tea leaves
• 241 g tea liquid
• 13 g corn syrup
• 153 g dark chocolate, preferably Belcolade D600
• 153 g dark chocolate, preferably Belcolade E740
• 32 g inverted sugar
• 41 g unsalted butter
• 19 g grain alcohol

1. 1. In saucepan, bring heavy cream to a boil. Add tea leaves and cover for 15 minutes. Strain tea leaves and return steeped cream (tea liquid) to saucepan.
2. 2. Add corn syrup to cream and bring to a boil. Cool.
3. 3. Place chocolates in blender and add cream. Add inverted sugar and blend. Add butter and grain alcohol and blend again.
4. 4. Pour mixture into 3/8" frame and refrigerate at 91 degrees F for 12 hours. Once set, cut truffles with guitar and enrobe with dark chocolate. String tempered milk chocolate over top of truffles as decoration. Allow to set.

heavy cream, tea leaves, liquid, corn syrup, dark chocolate, dark chocolate, sugar, butter, grain alcohol

Taken from www.epicurious.com/recipes/member/views/earl-grey-tea-truffles-52042281 (may not work)