Black Tea Cinnamon Truffle

MAKES 5 Dozen Truffles

1 pound semi sweet chocolate, fi nely chopped
2 cups heavy cream
1 cinnamon stick
½ cup tea leaves
4 tablespoons unsalted butter, softened
Cocoa powder, for dusting

Place the chopped chocolate in a medium bowl and set aside.

Using a small pot, bring the cream and cinnamon to boil. Remove from heat, add the tea and infuse for 5 minutes. Strain the hot cream through a fine sieve over the chocolate. Using the back of the spoon, press the tea leaves to extract as much flavor as possible.

Allow the cream to soften the chocolate for 2 minutes. Using a whisk, stir the chocolate mixture slowly until smooth. Add the butter, stirring until mixed. Transfer the chocolate cream mixture into a flat pan and cover with plastic wrap, making sure the plastic wrap touches the entire surface of the mixture. Refrigerate for at least 2 hours until the chocolate is set.

Place the cocoa powder in a shallow plate. Using a teaspoon dipped in hot water, form ½ inch balls of the chocolate mixture. If the mixture gets too soft while working, refrigerate until set. Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.