Ingredients

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

Preparation

  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. Add corn syrup to cream and bring to a boil. Cool.
  3. Place chocolates in blender and add cream. Add inverted sugar and blend. Add butter and grain alcohol and blend again.
  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.