These chocolate truffles are very easy to put together and you can have fun with different kinds of chocolate and flavor combinations. I used dark chocolate, Earl Grey tea, and cinnamon. You can use all kinds of herbs, extracts, teas, and alcohol to flavor your truffles. In the notes of the recipe you will see a couple of tips on what kind of quantities to use.
Yield 32 truffles
- 8oz (230g) Dark Chocolate*, chopped
- 1/2 cup (120g) Heavy Cream
- 1/2 tbsp Honey
- Optional: Vanilla Extract, Mint Leaves, Earl Grey Tea, Jasmine Tea, Lavender, Lemon Peel, Whole Spices (cinnamon stick, cardamom pods, cloves, allspice, etc.) I used 3 tbsp loose leaf Earl Grey tea + 1/2 Cinnamon Stick
- To Coat: Cocoa Powder, Desiccated Coconut, Sprinkles, Chopped Nuts
*Any other kind of chocolate works too, if using milk or white chocolate, omit the honey.
Tools: Medium saucepan, whisk, silicon spatula, heat-safe bowl, small shallow pan or bowl
- Have chocolate and honey ready in a heat-safe bowl.
- In a medium saucepan heat cream just until it starts simmering, then pour over chocolate and honey (and any kind of extract if you like). If you are going to flavor your truffles, add the flavoring to the cream, right after you heat it up, allow for it to infuse off the heat covered for an hour, then strain the cream (if you are using something that absorbs liquid like a tea bag, add additional cream to achieve 1/2 cup again), heat it up again and pour over chocolate.
- Allow to sit for 1 minute, then gently whisk until smooth. Pour this into a shallow pan, greased and lined with parchment paper or wax paper (this way you can lift the whole thing out once it has set and cut into cubes).
- Chill for 2 hours or until firm to the touch. Lift parchment out of pan, and cut the block into squares, about an inch in size. If you want them to be round, roll each square into your hands to make a ball.
- When they are portioned out, roll into whatever you like to coat them (just don’t use powdered sugar, because it melts).
- Once they are ready, they can be placed into bon bon liners (they look like mini cupcake paper). Keep in the fridge in an airtight container for up to 2 weeks, they can also last at a cool room temperature for up to 3 days.
- If you are using any kind of tea to flavor your truffles use about 3-4tbsp or 4-5 teabags.
- If you are using any kind of fresh herbs use 2-3 tbsp, use less if it’a really strong herb like rosemary.
- If using extract use 1/4-1/2 tsp.
- You can use 1-2 tbsp of any kind of alcohol like whiskey, brandy, cognac, or sweet liquor.
Serving Size 1 truffle (about 11g)
Amount Per Serving
% Daily Value
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 5 mg
Sodium 7 mg
Total Carbohydrates 5 g
Sugars 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.