Firstly place the water, teabags and sugar into a small saucepan and place over a high heat. Stir to dissolve the sugar and bring to the boil. Then simmer for 3 minutes with the lid on. Take off the heat and set aside to cool.
Meanwhile, preheat the oven to 175C. Break up the bread into small chunks and place into a baking tray. Bake for 15-20 minutes, stirring every now and then until the bread is golden and crisp. Then blitz in a food processor to very fine crumbs. Then set aside.
Squeeze the teabags to extract all the moisture and discard. Pour the infused water into a large heat-proof bowl (you should be left with 120ml), and add 300g of the chocolate broken into small pieces. Place over a pan of water (ensuring the base of the bowl does not touch the water) on a medium-low heat. Stir every now and then, until the chocolate has almost melted. Take off the heat and stir gently until all chocolate is melted, then set aside to cool to room temperature.
Gently stir in the breadcrumbs. At this point, taste the ganache and if the tea flavour isn’t strong enough, add in the orange extract. Then cover and leave to set for 1-2 hours until the ganache has thickened to a scoop-able consistency.
Once the ganache is ready, line a baking tray with baking paper. Scoop the ganache and roll into small balls, then place onto the baking tray. Repeat this until all the ganache is used – you should make 25 balls. Then cover the tray, and place in the freezer for 10 minutes.
Meanwhile, place the remaining 100g of dark chocolate (broken into small pieces) and the oil into a small heat-proof bowl. Melt in the microwave in 20 second increments, stirring between each, until the chocolate has fully melted. Dip each chilled truffle into the melted chocolate and place back onto the baking tray to set. Sprinkle each with sourdough breadcrumbs.
Best served at room temperature. Truffles can be kept in an air-tight container for 2-3 weeks.
Keyword chocolate, earl grey, orange, sourdough, toast, vegan, water ganache