Earl Grey Tea Chocolate Truffles

Steep tea in heavy cream to flavor these cocoa-coated truffles.
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  • Level: Easy
  • Total: 4 hr 30 min
  • Active: 30 min
  • Yield: 18 to 24 truffles
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Ingredients

1 1/4 cups heavy cream

3 bags Earl Grey tea

1 tablespoon unsalted butter

Kosher salt

12-ounces good-quality semisweet chocolate, coarsely chopped

1 teaspoon pure vanilla extract

1 to 2 cups Dutch-process cocoa powder

Directions

  1. Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags. Put the chocolate in a medium heatproof bowl, pour the hot cream mixture over it and let it sit, undisturbed, until the chocolate is almost completely melted, about 10 minutes.
  2. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the vanilla, then whisk until the ganache is smooth and shiny. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or up to overnight.
  3. Line a baking sheet with parchment. Put the cocoa powder in another shallow dish. Scoop tablespoons of the firm ganache, roll into balls and then coat each in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

Cook’s Note

The uncoated rolled truffles can be prepared up to 2 weeks in advance. Wrap them tightly in plastic wrap and freeze. When ready to use, allow them to warm at room temperature, still wrapped, for about 20 minutes. Then unwrap and roll in the desired coating.