Chocolate Tea Truffles

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Chocolate Tea Truffles

(Yields 25 to 30 pieces)


10 oz. 60% cocoa mini chocolate       chips

2/3 cup heavy cream

2 tsp. Earl Grey Tea

– bring tea leaves and cream to a boil in heavy sauce pan, strain into bowl, then stir the chocolate chips into the cream until dissolved

Cool for 2 hours.

1.8 oz. sweet cream butter

1/8 tsp. orange essence

– cut butter into fine slivers,     distribute onto the cold chocolate, add essence and           beat with a mixer until   creamy

Put the mixture into a pastry bag with a star attachment and pipe into mini baking cups.

Store the chocolates in a cool place.

Other flavorings: Taj Mahal, Peppermint, or any of the Lemurian Lavender Teas.

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