There’s something undeniably magical about the marriage of tea and chocolate. When the delicate, bergamot-infused notes of Earl Grey dance with the rich intensity of dark chocolate, a truly sophisticated confection is born. These Earl Grey Tea Infused Dark Chocolate Truffles aren’t just treats—they’re an experience, offering layers of flavor that unfold with each bite. The subtle citrus notes from the bergamot oil in the tea create an unexpected yet perfectly balanced counterpoint to the deep, complex character of dark chocolate.
What makes these truffles truly special is their ability to transform a casual afternoon treat into something worthy of the finest dessert tables. Whether you’re looking to impress guests at your next dinner party, searching for a thoughtful homemade gift, or simply craving something extraordinary to accompany your evening cup of tea, these truffles deliver. The velvety ganache center melts on your tongue, releasing waves of flavor that transport you to a world where time slows down and each sense is heightened. Even better? Despite their sophisticated profile, they’re surprisingly simple to make.
The beauty of these Earl Grey Tea Infused Dark Chocolate Truffles lies in their contrast—the subtle bitterness and floral notes of the tea provide a counterpoint to the intensity of the chocolate, while a touch of honey rounds everything out with gentle sweetness. This balance makes them incredibly addictive, as each element leaves you wanting another taste to fully appreciate the complexity.
What I particularly love about making these truffles is the moment when the hot cream hits the tea leaves, releasing that distinctive bergamot aroma that fills the kitchen. It’s a sensory experience from start to finish, one that brings mindfulness into the kitchen. As you roll each truffle between your palms, you’re creating not just a confection, but a moment of future joy—whether for yourself or someone lucky enough to receive them as a gift.
Ingredients
- 8 oz (225g) high-quality dark chocolate (70-75% cocoa solids), finely chopped
- 2/3 cup (160ml) heavy cream
- 2 tablespoons loose Earl Grey tea leaves (or 4 tea bags, cut open)
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon honey
- 1/4 teaspoon pure vanilla extract
- Pinch of sea salt
- 1/3 cup (30g) unsweetened cocoa powder, for coating
- Optional: 1/3 cup finely crushed dried lavender buds or edible dried blue cornflower petals, for decorative coating
Equipment
- Medium heat-proof bowl
- Small saucepan
- Fine mesh strainer
- Rubber spatula
- Small cookie scoop or melon baller (optional)
- Baking sheet lined with parchment paper
- Shallow dishes for coating ingredients
Instructions
Step 1: Infuse the Cream
Place the finely chopped dark chocolate in a medium heat-proof bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges—you’ll see small bubbles forming, but you don’t want it to boil vigorously. Remove from heat immediately and add the Earl Grey tea leaves, stirring gently. Cover and allow the tea to steep in the cream for 5-7 minutes. The cream will take on a slightly tan color and become wonderfully fragrant.
Step 2: Make the Ganache
Strain the infused cream through a fine-mesh sieve directly onto the chopped chocolate, pressing gently on the tea leaves to extract maximum flavor. Discard the tea leaves. Let the mixture stand for 2 minutes to allow the chocolate to begin melting. Using a rubber spatula, gently stir from the center outward until smooth and glossy. If some chocolate pieces remain unmelted, place the bowl over a pan of simmering water (ensuring the bottom doesn’t touch the water) and stir until completely smooth.
Step 3: Finish the Ganache
Add the room temperature butter, honey, vanilla extract, and salt to the ganache. Stir until fully incorporated and the mixture looks silky and smooth. The butter adds a beautiful sheen and contributes to the melt-in-your-mouth texture, while the honey enhances the bergamot notes in the Earl Grey tea. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 2-3 hours until firm enough to scoop but still pliable.
Step 4: Shape the Truffles
Once chilled, remove the ganache from the refrigerator and let it sit at room temperature for about 5 minutes to slightly soften. Place the cocoa powder and any optional coating ingredients in separate shallow dishes. Using a small cookie scoop or a teaspoon, scoop out small portions of the ganache (about 1-inch in diameter). Quickly roll between your palms to form smooth balls. Work in batches of 4-6 truffles at a time, keeping the remaining ganache refrigerated to prevent it from becoming too soft.
Step 5: Coat the Truffles
Immediately roll each truffle in the cocoa powder or your chosen coating, ensuring they’re completely covered. For a more sophisticated presentation, you can use a combination of coatings—perhaps half in cocoa powder and half in crushed dried lavender buds, which complement the bergamot in Earl Grey beautifully. Gently shake off any excess coating and place the finished truffles on the parchment-lined baking sheet.
Step 6: Set and Store
Refrigerate the coated truffles for at least 30 minutes to set completely. Once set, transfer to an airtight container, separating layers with parchment paper. The truffles will keep in the refrigerator for up to two weeks, though their texture is best when allowed to come to room temperature for about 15 minutes before serving.
Chef’s Tips
For an extra touch of elegance, try adding a small pinch of finely grated orange zest to the ganache. This amplifies the bergamot notes in the Earl Grey tea and creates an even more complex flavor profile. If you’re a true tea enthusiast, consider experimenting with different Earl Grey varieties—some are more bergamot-forward while others have additional citrus or floral notes.
When making any chocolate truffles, temperature control is key. If your kitchen is warm, you might need to briefly chill the ganache between batches of rolling. Additionally, having cool hands helps tremendously—run your hands under cold water and thoroughly dry them before rolling each batch of truffles to prevent the chocolate from melting too quickly and becoming sticky.
For gift-giving, place these truffles in small paper cups within a beautiful box, tied with twine or ribbon. Include a handwritten note explaining the unique flavor profile—the recipient will appreciate knowing the special ingredient that gives these truffles their distinctive character. They make particularly wonderful gifts for tea lovers or those who appreciate unique flavor combinations.
These Earl Grey Tea Infused Dark Chocolate Truffles aren’t just confections—they’re conversation starters. Their sophisticated flavor profile and the care taken in their creation speak to a deeper appreciation of culinary artistry. When you present these to friends or family, you’re not just offering chocolate; you’re sharing an experience that awakens the senses and creates a moment of pure indulgence. In a world of mass-produced sweets, these handcrafted treasures stand apart, bringing a touch of mindfulness and luxury to everyday life.