Categories: dessert, paleo

Ingredients

• 1/2 c cream
• 2 T butter
• 2 T loose leaf lady grey tea (you could also use 2 tea bags )
• 1/16 tn salt
• 8 oz semi-sweet chocolate
• 1/2 t vanilla
• 1/2 c cocoa powder

Directions

1. Heat cream over medium heat while stirring continuously until it begins to simmer. Remove from heat, add tea and stir. Allow to sit for 5 minutes.

2. In a medium-sized mixing bowl, combine chocolate, salt, butter, and vanilla. Strain cream through a fine-mesh sieve into the mixing bowl. Allow the warm cream to warm the chocolate by letting it sit for 5 minutes.

3. Use a spatula to stir the mixture until it is smooth. After stirring for about 10 minutes, you should get a thick, glossy ganache.

4. Scrape mixture into a bowl and place, covered, in the fridge for at least 1 hour.

5. After chilling, the ganache should become firm, but remain somewhat malleable. Use a spoon and your hands to roll the ganache into spheres.

6. Pour cocoa powder in a bowl or deep plate and toss each truffle in cocoa. Serve immediately or store in an air-tight container in the fridge.

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