Finely chop the chocolate into a bowl. Just break the chocolate along the cracks if you're melting it in the microwave.
Heat the heavy cream, mizuame, and the Earl Grey tea leaves in a pot. Turn the heat off when it's just about to boil.
Pour the mixture from Step 2 through a tea strainer and add into the bowl from Step 1. Mix well with a rubber spatula.
Pour the chocolate into a mold lined with parchment paper. Chill in the fridge to harden.
When hardened, cut into desired sizes using a knife and roll them up into balls. Chill in the fridge.
Finely chop the ★ chocolate and melt in a double boiler. Take care not to overheat the chocolate as it will melt the truffles when used as coating.
Dip the truffles into the melted chocolate one-by-one. Roll them around with a fork, then transfer to line on a sheet of parchment paper. Chill in the fridge to harden.
A bar of chocolate will be plenty to prepare the coating, but you can also melt any leftover chocolate from Step 1.
Please keep your eyes on the chocolate when melting in the microwave. (For best results, melt in a double boiler.)
Easy Chocolate Truffles Recipe ID: 2044604.
Easy Chocolate Truffles Recipe ID: 2044596.
Rich Chocolate Mousse Recipe ID: 1709249.
Story Behind this Recipe
I added black tea to my regular chocolate truffles. *You can make more truffles if you shape them slightly smaller. *I made the pictured cake by coating some chocolate mousse with chocolate sauce. I made the glacage with heavy cream and a chocolate bar.
Step 1: You can substitute the parchment paper with a sheet of plastic wrap. Step 3: Please remove from the heat when coating with the chocolate. Adding mizuame is optional. Step 4: The truffles will melt if your coating chocolate is too hot. Ideally, it should be around 30°C.