Earl Grey and dark chocolate is a pairing that works because bergamot, the citrus oil in the tea, cuts the richness the way lemon cuts through butter. I stumbled on it while looking for something to make with a tin of loose-leaf Earl Grey that was too floral for drinking. Steeping it in hot cream and pouring that over chopped dark chocolate turned it into a ganache I keep coming back to.
The truffles are rolled in cocoa powder, which keeps them from sticking to your fingers and adds a layer of bitterness on the outside. They look like something from a chocolatier’s case, but the method is just cream, tea, chocolate, and butter. Chill, scoop, roll. That is it.
How to Make Earl Grey Dark Chocolates
Steeping the Tea
Heat the cream until it just starts to simmer, then add the Earl Grey tea. Let it steep for 5-7 minutes. Strain out the leaves before pouring over the chocolate. Too long and the tea turns tannic and bitter. Too short and the bergamot flavor disappears behind the chocolate. 
Setting the Ganache
Pour the strained cream over finely chopped dark chocolate and let it sit for 2 minutes before stirring. Stir slowly from the center outward until smooth and glossy. Add the butter last. Chill until firm enough to scoop, at least 2 hours.
Earl Grey Dark Chocolates
- Total Time: 25 minutes
- Yield: Makes 16 1x
- Diet: Omnivore
Description
Rich dark chocolate meets the bright, citrusy notes of Earl Grey tea. A touch of honey adds subtle sweetness.
Ingredients
- 1 cups (237 ml) Dark Chocolate
- 1 cups (180 g) Whipping cream
- 1/4 lb Earl Grey leaves
- 1 tbsp (14 g) Butter
- 1 tbsp Honey
- cocoa powder
Instructions
- Chop dark chocolate into small pieces and add butter; set aside.
- Heat whipping cream and earl grey tea bags to a boil over medium heat. Turn off the heat and cover for 5 minutes.
- Remove tea bags. Measure 140g of cream, mix with honey, and bring to a boil over medium heat.
- Pour hot cream into the chocolate pieces and stir until melted and smooth.
- Pour the chocolate mixture into a 7-inch square pan lined with non-stick baking paper. Let the chocolate set for at least 2 hours.
- Cut the chocolate into small square pieces with a warm knife and dust with cocoa powder. Serve immediately or chill in the refrigerator.
Notes
- For a stronger Earl Grey flavor, steep the tea bags in the cream for 10 minutes instead of 5.
- To prevent seizing, ensure the cream is hot but not boiling when added to the chocolate.
- Store leftover chocolates in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10
- Sodium: 5
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 10
Frequently Asked Questions
What chocolate percentage works best?
60-70% dark chocolate. Higher than 70% can overpower the tea flavor. Lower than 60% is too sweet and the bergamot gets lost. A good quality bar chocolate works better than chocolate chips, which often contain stabilizers.
Can I use tea bags instead of loose-leaf?
Yes, use 3-4 bags for the amount of cream in this recipe. Cut the bags open and steep the loose tea directly in the cream, then strain. Bags steep faster, so check at 3-4 minutes.
How long do these keep?
In an airtight container in the fridge, up to 2 weeks. Bring to room temperature for 10 minutes before eating. The ganache firms up in the cold and the flavors mute, so they taste best at cool room temperature.
Thanks for the lovely earl grey chocolate recipe. It was absolutely gorgeous. How long do these stay fresh for?
Hi MY, These chocolates need to store in the refrigerator and they will stay fresh for at least 3-4 days.
Hi! I really want to try making these for my boyfriend’s birthday – do you think they would hold their shape if I used a silicone mould instead of a flat baking tray? I want them to be a specific shape. Thanks!
Hi Karla,
No problem to measure the whipping cream in ml – 180ml and 140ml.
For easy mixing the chocolate and hot whipping cream together, please melt the chocolate first.
I’m confused. Is the whipping cream weighed? I only ask because I’ve never weighed a liquid. Also, is only 140 grams of the whipping cream/Earl Grey/honey mixture poured over the chocolate? Thank you.