The classic chocolate bon bon is taken for a tea time spin in this recipe for earl-grey-infused truffles. The distinctive, citrusy bergamot flavor of the tea shines through in every creamy, fudgy bite. These treats will make a lovely parting gift for guests at a dinner party, and are a great accompaniment to a night cap or, yes, a cup of tea

Martha Stewart Living, May 2020


Credit: Paola + Murray

Recipe Summary

35 mins
1 hr 55 mins
Makes about 4 dozen


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, stir together cream and tea over medium heat. Bring just to a simmer, then let mixture continue to gently simmer 5 minutes. Remove from heat and let cool completely. Place chopped chocolate in a heatproof bowl.

  • Pass cream mixture through a fine-mesh sieve into a clean saucepan. Bring to a boil, then pour over chocolate and let stand 3 minutes. Stir until smooth, then stir in butter and vanilla. Refrigerate until set, at least 30 minutes or, covered with plastic wrap, up to 2 days.

  • Place cocoa in a bowl. Scoop mixture with a level teaspoon, then dust hands with cocoa and roll truffles into balls. Coat your hands with a bit of melted chocolate and roll truffles in your hands to lightly coat to create a "shell".

  • Drop truffles into bowl of cocoa; toss to coat. Refrigerate in an air-tight container until ready to serve, at least 30 minutes and up to 1 week. Let stand at room temperature 15 minutes before serving.

Cook's Notes

If the cocoa coating is absorbed entirely during refrigeration, roll the truffles in more just before serving.


Reviews (1)

25 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rating: 1 stars
I have a question... if I want to halve this recipe, will I still keep the amount of tea to get the flavour or will I use half of the amount of tea leaves, with half the amount of whipping cream? Thank you!