Earl Grey tea leaves steeped in rich cream give these traditional chocolate treats a great boost of flavour. To make them kid-friendly, simply omit the tea.
- Prep time 35 minutes
- Total time 2 hours & 30 minutes
- 2/3 cups whipping cream (35%)
- 2 tablespoons loose leaf Earl Grey tea
- 14 squares semisweet chocolate
- 2 tablespoons small white round candy sprinkles
In small saucepan, heat cream over medium heat just until bubbles form around edge. Stir in tea leaves. Remove from heat; let steep for 15 minutes. Strain, pressing leaves to make 1/2 cup cream mixture.
Chop 8 squares of the chocolate. In heatproof bowl over saucepan of hot (not boiling) water, heat chopped chocolate with cream mixture, stirring, until melted. Refrigerate until firm enough to scoop, about 40 minutes.
Using small scoop or tablespoon, drop chocolate mixture by spoonfuls onto waxed paper–lined baking sheet. Refrigerate until firm enough to roll, about 10 minutes. Gently roll each? scoop into ball.
Press one end of lollipop stick into each rolled ball; refrigerate, standing upright on parchment paper–lined baking sheet, until hardened, about 1 hour.
Meanwhile, chop remaining chocolate; melt in bowl over saucepan of hot (not boiling) water, stirring occasionally.
Holding lollipop stick, dip each ball into chocolate, gently tapping to let excess drip off. Garnish top of each with sprinkles. Refrigerate, standing upright, until set, about 30 minutes.
Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 3 months.
Makes 16 truffles.
Nutritional facts per pop: about
- Fibre 1 g
- Sodium 5 mg
- Sugars 15 g
- Protein 1 g
- Calories 149.0
- Total fat 10 g
- Potassium 99 mg
- Cholesterol 10 mg
- Saturated fat 6 g
- Total carbohydrate 17 g
- Iron 5.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 2.0