Dilmah Earl Grey infused Chocolate Truffles

Dilmah Earl Grey infused Chocolate Truffles
Dilmah Earl Grey infused Chocolate Truffles

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Peter Kuruvita

When rolling your truffles, ensure your hands are cool and wear rubber gloves so the truffles don't melt.

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  • 2/3 cup (160ml) thickened cream
  • 40g unsalted butter, chopped
  • 2 teaspoons loose Dilmah Earl Grey tea leaves
  • 170g fine-quality bittersweet chocolate (not unsweetened), finely chopped
  • 100g feuilletine
  • Murray River pink salt, to decorate

Methods and Directions

  • Combine the cream and butter in a small saucepan over high heat.
  • Bring to the boil.
  • Remove from heat.
  • Add the Elegant Earl Grey tea leaves and stir to combine
  • Set aside for 5 minutes to infuse.
  • Place the chocolate in a heatproof bowl.
  • Pour hot cream through a fine sieve over the chocolate, pressing with the back of a spoon to squeeze as much cream as possible through.
  • Stir until chocolate melts and mixture is smooth.
  • Cover with plastic wrap and place in the fridge for 2 hours or until firm.
  • Line an oven tray with baking paper.
  • Place the feuilletine in a bowl.
  • Roll a teaspoon of chocolate mixture into balls and roll in the feuilletine to coat.
  • Place on the lined tray.
  • Repeat with remaining chocolate mixture.
  • Top truffles with pink salt to serve.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/04/2024