The Lapsang Souchong tea gives these dark chocolate truffles a smoky depth. I always think in metric measurements for ganache truffles because it makes more sense - basically, for every 100 g of chocolate you'll need 100 ml cream, so if you want to make a bigger or smaller batch it's very simple to adjust the quantities.
Lapsang Souchong truffles
100 g/ 4 oz good quality dark chocolate, chopped into small even pieces
100 ml/ 3.5 fl. oz double cream
1 tbsp loose leaf Lapsang Souchong tea (or 2 teabags snipped open)
25 - 50 g/ 1 - 2 oz light muscovado sugar (depending on personal taste).
A small bowl of sifted cocoa
Put the chopped chocolate in a heatproof bowl. Next, place the cream and tea in a saucepan and bring up to the boil. Take off the cream and leave to infuse for 5 minutes. Pass it all through a fine meshed sieve into a new clean saucepan and add the sugar to the cream. Place over a gentle heat and stir until the sugar has dissolved, then bring the liquid up to the boil. Leave the cream to simmer for one minute before taking it off the heat. Leave the cream to cool for one minute before pouring over your chopped chocolate. Stir with a rubber spatula until all the chocolate has melted and you are left with a glossy, smooth ganache. Leave to cool before popping it into the fridge to set. Once set, use a teaspoon to spoon out the ganache and roll it between your hands to create even spheres and then roll it in the cocoa. Dust off any excess and pop on a serving plate.