Chocolate Earl Grey Truffles

• 2/3 cup heavy cream
• 2 tablespoons unsalted butter, cut into 4 pieces and softened
• 2 teaspoons loose Earl Grey tea leaves
• 6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
• 1 cup unsweetened Dutch-process cocoa powder

1. Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves.
2. Remove from heat and let steep 5 minutes.
3. Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
4. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth.
5. Chill ganache, covered, until firm, about 2 hours.
6. Spoon level teaspoons of ganache onto a baking sheet.
7. Put cocoa in a bowl, then dust your palms lightly with it.
8. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky).
9. Drop several balls at a time into bowl of cocoa and turn to coat.
10. Transfer as coated to an airtight container, separating layers with wax paper.

heavy cream, unsalted butter, loose earl, bittersweet chocolate, dutch

Taken from www.epicurious.com/recipes/food/views/chocolate-earl-grey-truffles-107440 (may not work)