The afternoon feels long and slow today. My desk by the window is letting a warm (slightly too warm) light in, despite a howling wind on the other side. I'm not one to let sleep go by the wayside, so despite a full nights rest, I'm feeling rather drowsy.

I reach for a bag of tea, and heat up some water. It's too late for coffee, but tea and a truffle will wake me up a bit (that's the hope, at least). I grab a truffle, and take a bite.

With the chocolate still in my mouth, I take a swig of tea, and let its warmth melt the truffle in my mouth. It is rich, but there are light notes of flowers and bergamot. This is probably the perfect time to enjoy a truffle: a moment when you have nothing to think about other than what it tastes like.

I've made these truffles twice this month and am going to keep making them. They appeal perfectly to my inner chocoholic but are simple, and easy to put together... just watch below! They're the perfect last minute Valentine's Day gift (that's today!!) or indulgence for your every day (that's tomorrow!)

Happy day to everyone!

P.S., I'm still super new to this video thing! What do you guys think? Do you like seeing Foraged Dish recipes in video form? Any tips or suggestions?

Lady Grey Tea Dark Chocolate Truffles

Paleo, Primal, Gluten-Free, Grain-Free | Caitlin Sherwood | Print This Recipe

Lady grey tea lends a faint but floral note to these truffles.

Yields: 16 | Total Time: 60 active minutes

Ingredients:

1/2 cup cream
2 tablespoons butter
2 tablespoons loose leaf lady grey tea (you could also use 2 tea bags )
1/16 teaspoon salt
8 oz semi-sweet chocolate (chopped up bar or chips; I have used Guittard and Ghirardelli and they are both great!)
1/2 teaspoon vanilla
1/2 cup cocoa powder

Directions:

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.
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.
Use a spatula to stir the mixture until it is smooth. If needed, heat the mixture in the microwave at 10 second intervals to melt the chocolate further. After stirring for about 10 minutes, you should get a thick, glossy ganache. Scrape mixture into a tupperware and place, covered, in the fridge for at least 1 hour.
After chilling, the ganache should become firm, but remain somewhat malleable. Use a spoon and your hands to roll the ganache into spheres.
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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