1½ cups heavy cream
2 Tbs. Earl Grey tea, removed from tea bags
1 cup 58% dark chocolate chips or pistoles
1 cup 36% milk chocolate chips or pistoles
2 Tbs. corn syrup
1½ Tbs. unsalted butter, softened
3 cups cocoa powder
Combine the cream and tea in a saucepan over medium heat and bring to a simmer. Remove from the heat and let steep for approximately five minutes.
Combine the two chocolates, corn syrup, and butter in a heatproof bowl. Using a fine-mesh sieve, strain the tea mixture over them. Combine well. Pour the mixture into a small bowl. Refrigerate overnight.
Using a small 1/2-inch scoop, make balls from the chocolate mixture. Gently roll each into the cocoa powder to coat, and set on a piece of parchment paper.
The truffles will keep for a week in a tightly sealed container at room temperature or for about three weeks in the refrigerator.