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Earl Grey-Infused Chocolate Truffle

There is no better way to say thank you to your Mum then spending some good quality time over a cup of Dilmah tea and some homemade treats.


  • 2/3 cup heavy cream

  • 2 tbsp unsalted butter, cut into 4 pcs and softened

  • 2 tsp loose Earl Grey Tea leaves

  • 6oz fine quality bittersweet chocolate, chopped

  • High quality salt flakes, preferably pink salt


  • 1.

    Bring the cream and butter to a boil in a small heavy saucepan and stir in Dilmah Earl Grey Tea leaves. Remove from heat and leave to sit for 5 minutes

  • 2.

    Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth.

  • 3.

    Cover and chill the ganache for two hours (or until firm)

  • 4.

    Roll each piece of ganache into a ball and top with sea salt flakes.

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