Earl Grey Vanilla Bean Truffles Two Ways

• 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

1. 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.
2. While cream is heating, roughly chop chocolate and place in a heatproof bowl.
3. Pour hot infused cream with vanilla over chocolate and allow to sit 1-3 minutes.
4. Stir chocolate and cream together until chocolate is completely melted and mixture is smooth.
5. Cover and refrigerate four hours or overnight.
6. Place cocoa powder (or other desired coating) in a small bowl.
7. Using a teaspoon scoop 1-inch balls of ganache and roll between palms until smooth. Roll in cocoa powder to coat.
8. Return to refrigerator until ready to serve.

chocolate, heavy whipping cream, tea bags, zest of half, vanilla bean, cocoa

Taken from food52.com/recipes/19665-earl-grey-vanilla-bean-truffles-two-ways (may not work)