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Earl Grey Infused Chocolate Truffles

Dilmah ambassador Peter Kuruvita has put together a delcious chocolate recipe for the adult chocolate junkie. Truffle aficionados need look no further than Peter’s Earl Grey Infused Chocolate Truffles


  • 2/3 cup (160ml) thickened cream

  • 40g unsalted butter, chopped

  • 2 teaspoons loose Dilmah Exceptional Elegant Earl Grey tea leaves

  • 170g fine-quality bittersweet chocolate (not unsweetened), finely chopped

  • 100g feuilletine (crispy wafer like flakes) you can substitute with crushed rice krispies, amaretti biscuits or crushed wafers)

  • pink salt, to decorate


  • 1.

    Combine the cream and butter in a small saucepan over high heat. Bring to the boil then remove from heat. Add the Elegant Earl Grey tea leaves and stir to combine set aside for 5 minutes to infuse.

  • 2.

    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 glad wrap and place in the fridge for 2 hours or until firm.

  • 3.

    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.

  • Top Tip:

  • 1.

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


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