Chocolate Earl Grey Truffles

January 19, 2012

I still haven’t run out of party/entertaining foods! I love these homemade truffles from the Gourmet Today cookbook; they are easy and delicious (and isn’t the rodent plate that my friends gave me for Christmas adorable?). I’ve never attempted chocolate-coated truffles before – tempering chocolate and doing all that careful dipping is fun to think about but I never really feel in the right mood to tackle it. Maybe next Christmas!

These truffles are a simple chocolate ganache rolled in cocoa powder, and even if you think Earl Grey tea and chocolate sounds like a weird combination, I promise that it’s amazing. The bergamot flavor is very subtle; the first year I made them, I couldn’t actually taste the tea at all, so this year I let the tea steep in the cream for a few extra minutes to bring out more flavor. Try to find loose-leaf Earl Grey for maximum flavor – the leaves in tea bags may make a decent cup of tea, but they are probably too mild for this recipe.

Earl Grey truffles

The truffles can be made well ahead of time – they keep for up to one week in the fridge, or they can be frozen for up to one month.

Makes about 3 dozen truffles


  • 2/3  cup heavy cream
  • 2  tablespoons unsalted butter, cut into 4 pieces
  • 2  teaspoons loose Earl Grey tea leaves
  • 6  ounces bittersweet chocolate (60% cocoa)
  • 1  cup unsweetened cocoa powder


  1. Bring cream and butter to a boil in a 1- to 2-quart heavy saucepan. Stir in tea leaves, remove from heat, and let steep for 5 to 10 minutes.
  2. Place chocolate into a bowl. Pour cream mixture through a fine-mesh sieve over chocolate, pressing on and then discarding tea leaves, and whisk until ganache is smooth. Refrigerate, covered, until firm, about 2 hours.
  3. Spoon level teaspoons of ganache onto a baking sheet. Put cocoa into a bowl. Dust your palms lightly with cocoa and roll each teaspoon of ganache into a ball (wash your hands and re-dust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat, then transfer to an airtight container, separating layers with parchment paper. Refrigerate until ready to serve.

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