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.