Christmas Tea Chocolate Truffles: 1st of our 12 Days of Recipes annual series

December 01, 2018

Christmas Tea Chocolate Truffles: 1st of our 12 Days of Recipes annual series

On the first day of recipes, we suggest you get yourself a box of Taylors of Harrogate Spiced Christmas Tea and some dark chocolate to make some...

Christmas Tea Chocolate Truffles

The infusion of the Christmas tea with the dark chocolate is sublime. These make a lovely hostess gift when they are nicely wrapped in a small cello bag or box.


  • 1 lb best quality dark chocolate *
  • 500 ml whipping cream
  • 100 g Dutch process cocoa powder *
  • 4 Taylors Christmas Tea bags, broken open – bag discarded *
    • *Available from Well Seasoned


  1. Bring cream to a boil in a small heavy saucepan and stir in tea. Remove from heat and let steep 5 minutes.
  2. Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill the chocolate ganache, covered, until firm, about 2 hours.
  3. Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.
  • Cooks’ note: Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.

    Prep Time:

    2 1/2 Hours

    Cook time:

    20 Minutes

    Photo credit: Tim Pierce

    •• Click here to enter our contest to win box of Tea + a lb of Dark Chocolate - Closes Noon on December 2nd ••

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