Earl-Grey Truffles

earl-grey truffles and cocoa powder
Photo: Paola + Murray
Prep Time:
35 mins
Total Time:
1 hrs 55 mins
4 dozen

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!


  • ¾ cup heavy cream

  • 5 teaspoons loose-leaf Earl Grey tea, crushed

  • 8 ounces semisweet chocolate, finely chopped, plus 3 ounces, melted

  • 1 tablespoon unsalted butter

  • 1 teaspoon pure vanilla extract

  • Dutch-process cocoa powder, for rolling


  1. 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.

  2. 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.

  3. 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".

  4. 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.

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