16 oz dark chocolate, chopped
14 oz cream
2 bags Earl Grey tea
1 Tbsp butter
cocoa powder, sifted
coconut flakes, toasted
walnuts, toasted and crushed
almonds, toasted and crushed
Bring cream to a boil and remove from heat. Add the tea bags and allow to steep for several minutes. Remove the tea bags.
Bring the cream to a boil again and pour over chocolate and butter in a separate bowl. Whisk until smooth (be careful not to incorporate air). Set aside to cool.
Use a spoon or melon baller to make small uneven balls of chocolate. Roll the truffles in the desired toppings or dip into pure melted chocolate. Chill.