Recipe #3

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This weeks recipe comes from the magazine bon appetit eat well/savor life Enjoy!

Earl Grey Chocolate Truffles (Makes about 24. Serve chilled)
xxx (messy!)

Ingredients:

1/2 cup heavey whipping cream
1 tablespoon sugar
3 Earl Grey tea bags
8 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons brandy
1/8 teaspoon coarse kosher salt
Unsweetened cocoa powder, sifted

Bring cream and sugar just to boil in heavy small saucepan, stirring to dissolve sugar. Remove from heat. Empty tea from bags into cream. Cover and steep 20 minutes.
     Meanwhile, stir chocolate and butter in small saucepan over low heat until melted and smooth. Transfer to medium bowl.
     Strain cream mixture through finemesh strainer (or through several layers of cheese cloth) into chocolate mixture; stir to blend. Stir in brandy and salt. Let cool to room temperature, stirring occasionally. Cover and chill until firm, about 4 hours.
     Line rimmed baking sheet with parchment paper or waxed paper. Roll rounded teaspoonfuls of chocolate mixture between palms to form balls. Place on prepared sheet. Chill until firm, about 1 hour. Roll truffles between palms again. Place cocoa powder in small bowl. Rolly truffles in cocoa powder; return to same sheet. Cover and chill.
DO AHEAD CAN BE MADE 3 DAYS AHEAD. KEEP CHILLED.
All credit goes to bon appetit magazine.