Sue Mallick with Food City presents a fresh recipe for Sun Dried Tomato and Chicken Pasta at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details. Yields: 24 truffles.; Ingredients: 3/4 cup shipping cream; 8 Earl Grey teabags; 9 oz. good semisweet chocolate, chopped; Candy coating for dipping; Cocoa powder for dusting: Preparation Directions: -Place cream in a small saucepan add teabags and simmer for 5 minutes; remove teabags and squeeze out excess cream. -Pour hot cream over chocolate. Stir to blend and cool to room temperature. Whisk until light and fluffy and place in refrigerator for about 1 hour. -Divide mixture into 24 pieces and roll into balls. Place on a cookie sheet and place in the freezer and freeze until solid. -Dip each ball into melted candy coating and dust with cocoa powder.
Keywords: Cooking, with, Tea:Earl, Grey, Infused, Truffles, foodcitytv
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