Earl Grey Infused Chocolate Truffles

Give chocolate truffles a  floral and fruity twist with this recipe.


  • 2/3 cup (160ml) thickened cream
  • 40g unsalted butter, chopped
  • 2 teaspoons or teabags  of Earl Grey tea
  • 170g unsweetened chocolate, finely chopped
  • 100g feuilletine (can be substituted with thinly sliced roasted almonds or cornflakes)

Yields: Approximately 30 truffles


  1. Combine the cream and butter over high heat and remove from heat once it starts to boil
  2. Add the tea leaves and stir to combine. Set aside for 5 minutes to steep.
  3. Place the chocolate in a heatproof bowl. Pour hot cream through a fine sieve onto the chocolate.
  4. Stir until chocolate melts and mixture is smooth.
  5. Cover and place in the fridge for about  2 hours or until firm.
  6. Line a tray with baking paper and place the feuilletine in a bowl.
  7. Take a  teaspoon of chocolate mixture,roll into a ball and coat it with feuilletine. Place on the lined tray. Repeat with remaining chocolate mixture.
  8. Place on a serving plate and serve!


Tip:When rolling your truffles, make sure your hands are cool or wear rubber gloves so the truffles don't melt.