Recipe from the Kitchen: Earl Grey Chocolate Truffles


Enjoy a chocolatey treat this winter with our easy truffle recipe! Give them as gifts, serve at your next dinner party or simply keep them around for your late night cravings! And if you’ve got a bottle of District Winery Zinfandel around, you’ll have a perfect pairing. 



Yield: Approx. 22 truffles


1/2 pound dark chocolate (look for 60-70% cocoa)
1/2 cup heavy cream
1 earl grey tea bag
1 tablespoon unsalted butter
1 teaspoon dark rum
cocoa powder for coating


Combine the chocolate, butter and rum in a mixing bowl

Gently heat the cream until it just begins to boil, then remove from the heat and add the teabag.  Steep for 5 minutes, then remove the teabag

Add the cream to the bowl with the chocolate and place the bowl over a double boiler.  Whisk gently until the chocolate is completely melted and the mix is smooth and shiny.

Put the mix into a piping bag and pipe into silicone truffle molds* while it is still warm.  Scrape the tops gently to ensure they have a flat surface. 

Freeze the truffles until fully hardened in order to remove them from the molds.  Then toss with the cocoa powder to coat (the cocoa powder serves both to add flavor and to prevent the truffles from sticking to each other or showing fingerprints when handled)

Truffles can be stored in the refrigerator for a few days or in the freezer for up to 2 months however they are best when eaten at room temperature.


*Note: if you do not have silicone molds you can also leave the mix to cool at room temperature until it has firmed up and then use a small scoop or spoon to portion it out.  From there, roll them gently between your palms into balls before tossing with the cocoa powder. 

It is best to wear gloves for this step, both to prevent the warmth in your hands from melting the chocolate again as well as to keep them clean.