Earl Grey Infused Ganache Mushroom Truffles

Print Recipe

Equipment

Ingredients
  

  • 2 cups white chocolate
  • 2 cups red candy melts
  • 3 cups dark chocolate
  • 1.5 cups Whole Milk
  • 4 tbsp loose leaf earl grey tea or 4 tea bags
  • 40 mini marshmallows

Instructions
 

  • Melt the white chocolate and candy melts in two bowls
  • Paint dots of white chocolate on the inside of small semispherical silicon molds (whatever size you like).
  • Cool in the fridge until hardened
  • Paint red chocolate into the molds so that they are fully coated in a thin layer. Cool until hardened
  • In a pan over low heat, warm the milk. Then steep the tea in the milk until fragrant and darkly colored (20 minutes at least).
  • Strain out any tea leaves and add the milk to a bowl over a double boiler. Add chocolate and wait until the chocolate looks melted before stirring gently to mix. The ganache should come together quickly
  • For an extra smooth ganache, strain through a fine sieve after mixing.
  • Let cool until its almost at room temperature and then pour into the coated molds until almost full. Chill in the fridge until the ganache has solidified
  • With the remainder of the white chocolate, covered the tops of the molds and place a mini marshmallow into the center of each.
  • Chill again and then remove from molds