Earl Grey Chocolate Truffles

1. In saucepan, heat cream over medium heat until bubbles form around edge; remove from heat. Stir in tea and orange strip; cover and let steep for 1 hour.

Strain though cheesecloth-lined sieve into clean saucepan. Add butter; heat until melted and bubbles form around edge.

2. Place chocolate in heatproof bowl. Pour in hot cream mixture; whisk until smooth. Cover and refrigerate until firm, about 1 hour.

Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto 2 waxed paper–lined baking sheets to make 36 pieces. Gently roll each to round off. Freeze until hard, about 1 hour. If desired, reroll to smooth edges. Return to freezer. (Make-ahead: Cover and freeze for up to 24 hours.)

3. Coating: In heatproof bowl over saucepan of hot (not boiling) water, melt milk and bittersweet chocolates, stirring, until instant read thermometer reaches 115°F (46°C).

Place bowl in larger bowl of cold water, being careful not to get water in chocolate. Stir until temperature falls to 80°F (27°C).

4. Return bowl over hot water or place on heating pad; stir until temperature just reaches 88°F (31°C). Hold between 88° and 92°F (31° and 33°C).

Using candy fork or 2 forks, dip each truffle centre into chocolate, tapping forks on edge of bowl to remove excess. Place on waxed paper–lined baking sheet. Refrigerate until coating is hardened, about 2 hours.

5. Piping: Make paper cone for piping. Put chocolate in cone. Pipe monogram or swirl onto top of each truffle. Refrigerate until hardened, about 30 minutes. (Make-ahead:  Layer between waxed paper in airtight container and refrigerate for up to 1 week.) Place in paper candy cups.