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Tea Store Cupboard Truffles

Tea Store Cupboard Truffles
Recipe Date:
Serving Size:
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Imperial (US)
  • 3 3/8 ozs Water (100 ml)
  • 1 3/4 ozs Caster sugar (50g)
  • 1 cup 70% Chocolate (250g)
  • 1/2 cup White chocolate (optional) (125g)

Start with 100ml of water and 50 grams of caster sugar. Put the solution into a pan and heat it over a medium heat until the sugar is dissolved. Add the tea of your choice into the sugar water solution. We're using an earl grey and lemon tea bag (that's just what we had in the cupboard!) you can use whatever you prefer... a rose tea would be lovely as well.

Next, take the pan off the heat and let the tea infuse for about five or six minutes to make sure you get as much flavour out of it as possible. Once it's infused, when you're taking the tea bags out, make sure to squeeze the tea bags to get all the flavour out.

Next, break up your 250 grams of good quality chocolate, at least 70%, and place in a bowl. Pour the hot tea solution over the chocolate. Give the chocolate solution a good stir, and make sure all the little chocolate chunks have melted, and you'll end up with a lovely glossy finish.

Place the ganache into the refrigerator until it is set. It usually sets within an hour, maybe a little more. 

Prepare a bowl with cocoa powder and a teaspoon for the next step. 

After the ganache has set, use a teaspoon to portion out the ganache and roll them lightly into the cocoa powder. Roll in the palm of your hand with some extra cocoa powder. Place them aside to set.

The truffles are delicious at this stage, but we are going to go an extra step to make them even more delicious. We're going to temper some chocolate to roll them in. If you don't have a thermometer, you can use this simple method.

Melt your chocolate in a bain-marie over simmering heat, but just keep a few chunks aside, which we'll use to cool the chocolate down. When the chocolate has melted, take it off the heat, and we're just going to stir each one of these chunks into the chocolate one by one and you'll notice as the chocolate cools it'll have a really lovely shiny glossy finish. This is a good indication that the chocolate is tempered.

Take the truffles one by one and drop them into the tempered chocolate. Take them out with a fork and place them onto a grease-proof paper to dry. If your room is cool enough, then the chocolate should set at room temperature and if not, just pop them back into the refrigerator. 

If you leave the truffles like this at this stage they'll be very delicious as well as dairy free and gluten free. But today, I decided to melt some white chocolate for extra decoration. I did this in the microwave, but be careful because white chocolate burns really easily.

So next, just take the teaspoon and drizzle the white chocolate over your truffles. All that's left to do is trim off the excess chocolate and there you have it! Tea Store Cupboard Truffles.

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