Earl Grey Vanilla Bean Truffles Two Ways

November  6, 2012
2 Ratings
Photo by James Ransom
  • Makes approximately two dozen
Author Notes

These irresistible truffles showcase the unbeatable flavor combination of Earl Grey tea, vanilla, and orange in two delightful forms.
The classic dark chocolate truffle is elevated to new heights by the subtle notes of vanilla, Earl Grey, and orange. With flavors reminiscent of a classy chocolate orange, these truffles won't last long!
The white chocolate variation of the truffle allows the vanilla, Earl Grey, and orange flavors to shine. —kim sanz

Test Kitchen Notes

This is one terrific recipe! I love any recipe I come across that uses minimal, good quality ingredients and turns them into such a success. The dark chocolate takes on a velvety texture with undertones of vanilla and tea, and the orange zest is a perfect finish to every tiny bite. I rolled a few in crushed pistachios which added a nice balance of salt and sweet. This was absolutely excellent! I can't wait to make these throughout the upcoming holiday season. —ashleychasesdinner

What You'll Need
  • 8 ounces good quality dark chocolate (or white for variation)
  • 1/2 cup heavy whipping cream
  • 2 Earl Grey Tea bags
  • zest of half a medium sized orange
  • seeds from one vanilla bean
  • optional Cocoa powder, chopped nuts, or preferred coating to roll truffles
  1. Heat cream with Earl Grey tea bags and orange zest until just about to simmer. Strain out tea bags and zest and add seeds scraped from vanilla bean.
  2. While cream is heating, roughly chop chocolate and place in a heatproof bowl.
  3. Pour hot infused cream with vanilla over chocolate and allow to sit 1-3 minutes.
  4. Stir chocolate and cream together until chocolate is completely melted and mixture is smooth.
  5. Cover and refrigerate four hours or overnight.
  6. Place cocoa powder (or other desired coating) in a small bowl.
  7. Using a teaspoon scoop 1-inch balls of ganache and roll between palms until smooth. Roll in cocoa powder to coat.
  8. Return to refrigerator until ready to serve.

See what other Food52ers are saying.

  • Kaylene Petitt
    Kaylene Petitt
  • Two Trays Kitchen
    Two Trays Kitchen
  • Angie
  • Lana Cohen
    Lana Cohen
  • kim sanz
    kim sanz

17 Reviews

Kaylene P. December 28, 2017
These sound amazing. How long will they last? (Can I make them a couple of days in advance for a party this weekend?) Thanks!
Two T. February 26, 2015
I'm enjoying these right now and used this combination: 1 tea bag, a little zest, 1/4 tsp vanilla, and 1/2 cup cream to 4.5 oz chocolate. I use that chocolate-cream ratio for another recipe so I went with that being there seems to be variance here. Delicious. Chocolate + earl grey is the bomb!
Angie November 30, 2014
EDITORS: Could an update be made to the recipe above to reflect the adjustment to a half cup of cream? I hate to think of all these people excited to try this being disappointed, especially when it can be prevented so easily with a correction.
kim S. December 1, 2014
Hi Angie- I've adjusted the recipe as the 1/2 cup of cream seems to be what has worked best for most people. Give it a try and let me know if this works for you!
Angie December 1, 2014
Thank you! I can't wait to try it! :)
cooking I. June 11, 2014
@carswell - when you say you used powdered chai for the white chocolate version, do you mean you used this to roll the truffles in? I was looking for a powdered white chocolate for this, but am having trouble finding a more home-chef size of it for sale. Anyone have suggestions?
Mrs. R. April 6, 2014
I love the combination of ingredients, they transport me to Moorea. I will try making these and rolling them in powdered Herbs du'Provence.
kim S. April 10, 2014
That sounds delicious! I'd love to hear how they turn out!
Shari February 13, 2014
Can I used vanilla extract instead of a vanilla bean? If so, how much?
kim S. February 13, 2014
I don't see why not! I think that should work just fine. The flavour might not be quite as delicate, but it should still be delicious. I would try it with about 1/2 - 1 tsp. depending on how much vanilla flavour you're after (I would add it to the cream mixture before adding to the chocolate). It seems that other readers have had more success using more cream than the recipe calls for to get the desired texture, so it might be worth considering that as well.
carswell December 28, 2013
I made the dark chocolate ones twice - definitely double the cream and the tea bags. Indeed, the next time I make them I'm going to use three bags since the orange peel and dark chocolate tends to overpower the subtlety of the earl grey.

I used a powdered chai for the white chocolate and those worked really well. O
Lana C. December 21, 2013
These are DELICIOUS. However, you need WAY more cream (probably about double) what they call for. I had to double boil the rock solid mixture twice to add more cream which was a huge pain. I was determined never to make them again until I tried them... so worth it despite the trouble and mess. If you really want to taste the early gray, I think I would try 2 tea bags next time too. I rolled in hazelnuts, really good.
Judi B. July 28, 2013
I think this recipe requires 1/2 cup cream to 8oz chocolate. That is the usual ratio for most truffle recipes. Mine too was unusable at this ratio. Am going to try adding more cream. I'm out of vanilla beans, but I have more earl grey and orange zest.
gazputchy March 15, 2013
Is the amount of cream for this recipe right? I made these last night but when I went to roll them this morning, the mixture is like a rock.
kim S. March 15, 2013
Was the mixture straight out of the refrigerator? Maybe try letting it sit out for a little while until it softens up? I haven't had that problem yet, so I don't think that there's a problem with the amount of cream. I hope that it works out for you!
gazputchy March 15, 2013
OK, it's been out all day and it's not softening up. I must have messed up somewhere else... Oh well, it still tastes good!
kim S. March 15, 2013
Oh no! I'm so sorry! If it's not too late, maybe try steeping some more cream and adding it to the ganache to soften it up?