Earl Grey Vanilla Bean Truffles Two Ways

• 8 ounces good quality dark chocolate (or white for variation)
• 1/4 cup heavy whipping cream
• 1 Earl Grey tea bag
• Zest of half an orange
• Seeds from one vanilla bean
• Cocoa powder, chopped nuts, or preferred coating to roll truffles (optional)

1. Heat cream with Earl Grey tea bag and orange zest until just before it simmers. Strain the tea bag, zest the orange, 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 for 1-3 minutes.
4. Stir chocolate and cream together until chocolate is completely melted and mixture is smooth. Set up a double boiler to make melting easier.
5. Cover and refrigerate for 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, orange, vanilla bean, cocoa

Taken from food52.com/recipes/19660-earl-grey-vanilla-bean-truffles-two-ways (may not work)