Let's be honest . . . this is my favorite part of the day. Sitting down at a gorgeous table with wonderful food and the best company one can find!
Earl Grey Truffels
(my most favorite EVER)
2/3 c. whipping cream
2 T. butter, cut into pieces
1 t. light corn syrup
2 Earl Grey tea bags
8 oz. semi-sweet chocolate, chopped
Chocolate bark coating
In small saucepan, bring cream, butter, and syrup to a boil. Remove from heat and add tea bags. Steep 5 minutes. Remove tea bags and squeeze out excess into pan.
Add chopped chocolate, stirring until chocolate melts and is smooth. Cover and refrigerate for 4 hours.
Roll chocolate into balls by the teaspoonful. Place in freezer to keep firm while preparing chocolate coating.
Melt chocolate coating in a double boiler. Quickly dip balls in coating, place on waxed paper and shake chocolate sprinkles over the top. Refrigerate until firm. Store in refrigerator up to 1 week or in a freezer for up to 1 month. Makes 30 truffles.