These Earl Grey chocolate truffles are surprisingly easy to make! They combine the rich, earthy flavours of dark chocolate with the aromatic, citrusy notes of Earl Grey, for a delightful and sophisticated treat. It’s a perfect recipe to impress guests or enjoy as a special treat for yourself.
Ingredients for Earl Grey Chocolate Truffles
- 120ml double cream
- 2tsps of Earl Grey tea
- 225 grams high-quality dark chocolate, finely chopped
- 30 grams unsalted butter
- 30 grams cocoa powder
- 30 grams finely chopped nuts (such as almonds or hazelnuts) or dried lavender petals (for decoration)
- In a small saucepan, heat the double cream and 2tsps of Earl Grey tea until it’s simmering, then remove it from heat. Strain through a fine mesh sieve and discard the loose tea leaves.
- Place the finely chopped dark chocolate and butter in a heatproof bowl.
- Reheat the tea-infused cream until it’s hot but not boiling. Pour it over the chocolate and butter. Allow it to sit for a minute to melt the chocolate and butter.
- Gently stir the mixture until it’s smooth and well combined. This should create a silky, glossy ganache.
- Cover the bowl and refrigerate the ganache for about 2 hours or until it’s firm enough to handle.
- Once the ganache is set, use a spoon or a melon baller to scoop out small portions and roll them into bite-sized truffle balls.
- Roll each truffle in cocoa powder or chopped nuts/lavender petals for decoration.
- Place the truffles on a tray lined with parchment paper and chill them in the refrigerator for about 30 minutes.
- Enjoy when removed from fridge and warmed to room temperature.