Earl Grey Truffles with Grey Sea Salt

Prep time:  30 minutes   Cook time:  10 minutes     Yields: 28-32 truffles

1 cup heavy cream

3 Earl Grey tea bags

1 tablespoon unsalted butter

1 teaspoon vanilla extract

2 cups dark chocolate chips

1 teaspoon coconut oil

La Baleine Grey Sea Salt

1) Pour the cream into a medium saucepan and bring to a simmer over medium heat. Remove the pan from the heat, add the tea bags and allow them to steep for 5 minutes before discarding.

2) Place the pan back on low heat and add the butter, vanilla, 1 cup of chocolate chips and a pinch of salt. Stir, or whisk, the mixture just until the chocolate has melted and everything is smooth and combined. Transfer to a shallow baking dish, cover and refrigerate until the chocolate is set, about 3-4 hours, or, you can do this step in advance and let the ganache mixture set overnight.

3) Line a baking sheet with parchment or wax paper and set aside. Scoop out the chocolate mixture in tablespoon amounts, gently rolling them into balls, then placing them on the lined baking sheet. Cover, then place the tray in the refrigerator for 1-2 hours, until the truffles are firm, or, again, you can do this step in advance and let the truffles set overnight.

4) When you’re ready to coat the truffles, heat the remaining 1 cup of chocolate chips with the coconut oil in a small pan set over low heat, stirring constantly, until the chocolate is melted and smooth. Remove from the heat. You can either coat the truffles completely, using a spoon and working with one truffle at a time, gently rolling it in the melted chocolate, then placing it back on the baking sheet, or you can use a spoon to drizzle the truffles with the melted chocolate. Once the truffles are coated, and before the chocolate has set, finish the truffles with a sprinkle of La Baleine Grey Sea Salt. Store in the refrigerator.