Earl Grey Truffles

These Earl Grey Truffles are decadent, delicious and surprisingly do-able. The centre is made up of a tea-infused creamy chocolate ganache, while the elegant dark chocolate coating is given a special touch with edible gold leaf – simply beautiful.

RECIPE INFO

Serves 30

Preparation Time
min

Cook time
min

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INGREDIENTS

Truffles:

  • 2/3 cup double-thick cream
  • 30g butter, cut into 4 pieces and softened
  • 2 Earl Grey teabags
  • 250g dark chocolate, finely chopped

Coating:

  • 200g dark chocolate, melted
  • Gold leaf to garnish (optional)

METHOD

Bring the cream and butter to a simmer in a saucepan and then stir in the teabags. Remove from the heat and allow to steep for 5 minutes.

Place the chopped chocolate in a bowl. Strain the warm cream mixture through a sieve onto the chocolate, pressing on and then discarding the teabags, and then whisk until smooth. Chill the ganache in the fridge for about 2 hours until firm.

Roll teaspoonfuls of ganache into balls, washing and drying your hands regularly as you work. Chill the balls in the fridge for 1 hour, and then dip them into the melted chocolate to coat. Place on greaseproof paper to set. Garnish with gold leaf. Store in a cool place before serving.

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