Who knew that dark chocolate and Earl Grey worked so well together? It’s not a familiar or typical combination, but it definitely works.
I used good-quality loose-leaf tea in this recipe, so the flavour of the tea really came through in the finished truffles. I would recommend doing the same, but if you are planning on emptying out some teabags – then maybe tear into an extra bag. Just make sure that you grind the tea so that it is very fine (and sieve it!), as it’s not pleasant to eat if the mixture is bitty.
Oh, and finally – you will get messy. My advice? Get stuck in and enjoy it!
RECIPE: Dark Chocolate Earl Grey Truffles
FLAVOUR PROFILE: Rich, dark with background tea flavour and spikes of lemon.
GOES GREAT WITH: Perfect to bring out after dinner or to serve with Afternoon Tea
- 150g (5.3oz) DARK CHOCOLATE
- 90ml (3oz) DOUBLE CREAM
- 10g (0.4oz) EARL GREY TEA, loose-leaf
- 3 tbsp. COCOA POWDER
- 1 LEMON, zested
- EDIBLE GOLD DUST, optional
- Put the loose-leaf EARL GREY TEA into a pestle and mortar and grind to a very fine powder. Sieve it and discard the remaining bits of husk.
- Add the DOUBLE CREAM and the GROUND TEA to a heat-proof bowl and sit it in a saucepan with one inch of water in the bottom. Make sure the water is not touching the bottom of the bowl. Set the heat to medium and heat gently for about 10 minutes for the cream to warm and infuse.
- Add the DARK CHOCOLATE and stir it into the cream. Take the bowl off the heat (be careful – it will be hot at the bottom) and continue to stir until the chocolate has completely melted.
- Leave to cool, then chill for 1 hour.
- Put the COCOA POWDER and LEMON ZEST into a tray.
- Scoop a spoonful of the truffle-mix and roll into a ball. Continue doing this until you have used it all up. You should make around 15 truffles. Toss the balls in the COCOA-LEMON-mix. Sprinkle with EDIBLE GOLD DUST, if you wish.