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!
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
Homemade Dairy-Free 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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