Recipe courtesy of Gourmet Magazine

Chocolate Earl Grey Truffles

Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor. Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.
  • Level: Intermediate
  • Total: 3 hr 5 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 45 min
  • Yield: 34 truffles
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Ingredients

2/3 cup heavy cream

2 tablespoons unsalted butter, cut into 4 pieces and softened

2 teaspoons loose Earl Grey tea leaves

6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

1 cup unsweetened Dutch-process cocoa powder

Directions

  1. Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
  2. Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.
  3. Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with waxed paper.

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