Decadent dark chocolate truffles scented with citrus and bergamot earl grey tea. Four simple (dairy-free) ingredients, follow this easy recipe for delicious homemade truffles.
Get ready to sink your teeth into the most decadent, outrageously delicious chocolate truffle.
Have you made homemade truffles before?
If not, I am warning you there is no going back after this. Once you see how incredibly easy this recipe is and how insanely delicious you will be a truffle making machine!
Let's get to it!
INGREDIENTS YOU NEED TO MAKE HOMEMADE DAIRY-FREE CHOCOLATE TRUFFLES:
There are only a handful of ingredients so you want to make sure that every ingredient is very high quality
- Bittersweet Chocolate – Or at least 70% cacao chocolate, the darker the better. Just make sure you are using very high-quality chocolate some of my favorite brands are: Guittard, Scharffen Berger, and Callebaut. If you use a chocolate bar I like Equal Exchange and Green and Black Organic. Do not use chocolate chips.
- Coconut Cream – This comes in a can and is heavier than full fat coconut milk.
- Earl Grey Tea – I tested this recipe using loose leaf earl grey and also using double bergamot earl grey tea bags. Both worked quite well.
- Cocoa Powder – This is for rolling the truffles in.
TOOLS YOU NEED TO MAKE THIS RECIPE:
HOW TO MAKE HOMEMADE CHOCOLATE TRUFFLES:
The formula is very simple: 8 ounces dark chocolate to 2/3 cup heavy cream or coconut cream.
TIPS FOR MAKING PERFECT EARL GREY CHOCOLATE TRUFFLES:
- Make sure your chocolate is chopped very very fine, I use a knife and practically shred my chocolate into shavings.
- Warm your cream on the stove and add your tea. Allow your tea to steep for at least 10 minutes. You want to extract as much flavor as you can.
- Remove your tea bags from the cream and bring the cream back to a low simmer. Turn off heat and pour cream into shaved chocolate
- DO NOT OVER STIR! This is so tempting, but over stirring the chocolate can break the truffle. Stir gently and allow the warm cream to melt the chocolate.
- Chill. Once the chocolate has been melted and you have a thick beautiful mixture chill for an hour to make rolling easier.
- Roll your chocolate mixture (chocolate ganache) into golf ball size balls and then roll into cocoa powder.
More Chocolate Recipes You Will Love!
Salted Tahini Date Chocolate Truffles
Gluten-Free Chocolate Chip Skillet Cookie
Earl Grey Roasted Pears with Chocolate Sauce
I hope you love these Dark Chocolate Earl Grey Truffles! If you make them be sure to tag me, @abrapappa on Instagram so I can see your masterpiece!
Earl Grey Truffles
- 2/3 cup coconut cream
- 8 ounces bittersweet chocolate very finely chopped
- 3 earl grey tea bags or 2 tbsp earl grey tea leaves
- Toppings: cocoa powder
- Place chocolate in a heatproof bowl and set aside.
- In a small saucepan over medium heat bring coconut cream to a low simmer. Add earl grey tea bags, turn off the heat and cover for 15 minutes to steep the tea.
- Remove the tea bags, squeezing them well to extract the earl grey tea. Your coconut mixture should be a beige color. Bring coconut cream back to a low simmer, turn off the heat and pour the cream over the chocolate.
- Allow the mixture to sit for 5 minutes. Once 5 minutes have passed, stir to just combine. Place the bowl in the refrigerator for 1-2 hours to chill.
- Scoop 1 tbsp of mixture at a time to roll into golf ball size. This will get messy!
- Once all the chocolate has been rolled out, gently roll in cocoa powder.
- Store in the refrigerator for up to 2 weeks or on the countertop for 5 days. Truffles are best served at room temperature.
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