The classic chocolate bon bon is taken for a tea time spin in this recipe for earl-grey-infused truffles. The distinctive, citrusy bergamot flavor of the tea shines through in every creamy, fudgy bite. These treats will make a lovely parting gift for guests at a dinner party, and are a great accompaniment to a night cap or, yes, a cup of tea!
If the cocoa coating is absorbed entirely during refrigeration, roll the truffles in more just before serving.
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I have a question... if I want to halve this recipe, will I still keep the amount of tea to get the flavour or will I use half of the amount of tea leaves, with half the amount of whipping cream?