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
Save Recipe


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


  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.

Chocolate Truffles

Mint Chocolate Truffles

Dark Chocolate Truffles

Chocolate Truffle Cheesecake

Dark Chocolate Mousse

Peppermint Hot Chocolate

Earl Grey-Spiked Chocolate Truffles

Earl Grey Tea Chocolate Truffles

🤤 More Drool-Worthy Recipes