A cup of tea and a chocolate treat – that’s our kind of pairing! The tasty combo comes to head in this delicious teaspoon truffle recipe from chocolatier, Paul A Young. These are definitely on our baking list for our Big Chocolate Tea Party.



For the ganache (truffle mix)

200ml water

4 tsp English breakfast tea or Earl Grey tea

300g dark chocolate – 64%

Dominican Republic, 70%

Venezuelan or your favourite brand


To dip, coat and decorate:

24 teaspoons

300g milk chocolate – 36% cocoa solids or above

150g unrefined golden caster sugar


Makes: 24 teaspoon truffles



1. To make the ganache: Bring the water and tea to the simmer for one minute and allow to steep for a further minute off the heat.

2. Chop the chocolate into small pieces.

3. Strain the tea on to the chopped chocolate and whisk until smooth and glossy.

4. Allow to cool and refrigerate for one hour until cold and set.

5. To decorate: Take heaped scoops of the ganache and with a knife spread the ganache heaped on to the teaspoon smoothing to the edges.

6. Melt two thirds of the milk chocolate in a glass or metal bowl over a pan of hot water.

7. Once fully melted take off the pan and mix well.

8. Chop the rest of the milk chocolate and mix into the melted chocolate until melted.

9. This will lower the temperature of the chocolate helping it to crystalize and be shiny. This is called seed tempering.

10. Now the fun part! Dip the teaspoon in the milk chocolate fully coating the truffl e and immediately dip into the caster sugar to fully coat.

11. Place on to a baking tray with a sheet of parchment or greaseproof paper.

12. Refrigerate for 15 minutes and serve with your favourite tea.
Store in a cool dark place, not in the refrigerator as this will dissolve the sugar on the outside, and eat your teaspoon truffles within 5 days of making.