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French Earl Grey Truffles


Ooh, la, la! Take a trip abroad with these perfectly bite-sized treats, inspired by our Parisian beauty, French Earl Grey.

Recipe created by Rekha Khurmi, owner of CakeReks

Serves 12. 


For truffles: 
  • 150ml pure Double Cream (min 40% fat)
  • 3 Twinings French Earl Grey Tea Bags (opened and tea leaves emptied)
  • 300g Dark Chocolate (min 70% cocoa solids) chopped into small pieces.

    To decorate: 
    • Sieved Cocoa Powder (unsweetened for rolling)
    • Edible Flowers
    • Chocolate Sprinkles
    • Cacoa Nibs.


      • Heat the cream: Start with the Dark Chocolate in a non-metallic bowl, ready for the heated cream. Place Double Cream in a pan and cut the tea bags to empty Twinings French Earl Grey tea leaves into the cream. Gently heat the until a few surface bubbles appear but do not boil.
      • Add the chocolate: Using a sieve, strain the Cream over the Dark Chocolate and a now move the Cream under the Chocolate with a spatula so the Cream is covering the Chocolate. Leave for 5 minutes and then stir until smooth. If there are still bits of solid chocolate, heat in a microwave for 10 second bursts at a time, stirring until smooth. Do not overheat as it can split.
      • Leave or cool ganache: Leave the French Earl Grey-infused chocolate ganache to set somewhere cool or speed up the process by placing in the fridge.
      • Make truffles: Scoop equal amounts of Chocolate Ganache using a spoon and roll into a ball using your clean hands. Yes, it gets messy, but that’s the fun part! 
      • Decorate truffles: Finish by decorating each truffle, either rolled in sieved Cocoa Powder, Cacoa Nibs, Edible Flowers or Chocolate Sprinkles.
      • Leave truffles to cool: Place in the fridge until firm. Remove from fridge 30 mins before serving with a pot of Twinings French Earl Grey, or place in a gift box as a decadent gift.

        Recipe by Rekha Khurmi, owner of CakeReks.