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Empress Grey Truffles

  • Timer Prep 30 min
    Cook 5 min
  • Chart 130.0 cal/
  • Chef hat Easy


Soften the butter. For dusting, finely crush the Bronze Chocolate Honeycomb.


  1. 1 Infuse the tea bags in 100ml boiling water for 2 mins then strain.
  2. 2 Break the dark and milk chocolate into a heatproof bowl.
  3. 3 In a saucepan, warm the double cream until hot but not boiling, then pour over the chocolate.
  4. 4 Whisk until the chocolate has melted and combined with the cream.
  5. 5 Mix the tea into the chocolate cream, then whisk in the softened butter.
  6. 6 Pour into a shallow plastic container and allow to cool.
  7. 7 Once slightly firm, use a teaspoon to scoop out the truffle mix, roll them by hand into spheres and toss in cocoa.
  8. 8 Sprinkle with crushed honeycomb for a shimmer.