recipe, sweet, winter

Earl Grey Chocolate Truffles

I don’t know anyone who doesn’t love the decadence of homemade chocolate truffles. They are profoundly rich and inviting, sweet, and creamy. These truffles have a very simple and unique element: they are infused with Earl Grey tea. And not just any kind, but the Canadian-owned and loved Davids Tea and their wonderful Cream of Earl Grey. This particular kind of Earl Grey has a more floral taste, adding another flavour dimension to the chocolate. I love the delicate nature of this tea, which doesn’t overpower the chocolate flavour at all in the truffles.

I used Earl Grey, but feel free to experiment with various other tea varieties! I bet any black tea would be wonderful.


Earl Grey Chocolate Truffles


– 1 cup 35% cream
– 8 oz bitter sweet or dark chocolate
– if needed, 1/4 cup sugar (or more if you like your truffles sweeter)
– 1 bag of David’s Tea Cream of Earl Grey (or 1 tbsp loose tea)
– 1 tsp vanilla extract
– cocoa powder for rolling


1. Heat the cream over medium-high heat until it starts to bubble. Remove from heat immediately and add the tea bag. With the pot lid on, allow it to steep for about 10 minutes.
2. Remove the tea bag (and squeeze out all that flavour from the bag!), and put the cream back over low heat. Add the chocolate and stir until completely melted.
3. Remove from heat and add the vanilla. Allow it to cool down, and then put it in the fridge for at least 2 hours or until it has cooled enough to scoop.
4. Scoop out about 2 tsp size balls and roll them in your hands for a relatively consistent shape, and then roll them through a dish of cocoa powder. Put it on a parchment lined baking sheet and return them to the fridge to solidify more.
5. Store in a cool place until ready to serve.