Decadent Dark Chocolate Earl Grey Truffles Recipe

Chocolate and tea are two of life’s greatest pleasures. My days include copious amounts of herbal tea and always a few nibbles of dark chocolate. It was only natural that I decided to combine the two into luscious earl grey truffles that are as dark as night. There’s only 2 measly grams of sugar in each truffle so you have no excuse not to make them. Eating an orange would give you more sugar than these and who doesn’t love chocolate more than oranges?

Use high quality organic chocolate in the highest cacao percentage you can find. I love Green & Black’s 85%. It’s organic and fair trade and has a lovely velvety texture without the bitterness that sometimes accompanies chocolate this dark.

I’ve recently fallen in love with bergamot. First from using the essential oil for sleep and calming then realizing that it tastes as good as it smells. I usually add a drop to my earl grey tea to give it even more bergamot flavor. I adore it.

RECIPE CARD

4.67 from 3 votes

Decadent Dark Chocolate Earl Grey Truffles

Creamy Vegan Paleo Truffles with Only 2 Grams of Sugar Each

Course Dessert

Cuisine American

Keyword delicious

Prep Time 10 minutes

Cook Time 10 minutes

Freezer time: 30 minutes

Total Time 50 minutes

Author Maya Krampf from WickedSpatula.com

Servings 8 servings

★ Review Print

Ingredients

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• 12 oz good quality dark chocolate - I use Green & Blacks 85%
• 1 tablespoon coconut oil
• 1 1/2 cups full-fat coconut milk
• 4 bags earl grey tea
• 1/4 teaspoon sea salt

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Instructions

More TIPS about this paleo recipe in the post above!

1. Chop the chocolate into shards by cutting diagonally. Place in a bowl with the coconut oil.
2. In a small sauce pan over high heat bring the coconut milk to a simmer with the tea bags. Once simmering reduce heat to medium and stir softly being careful not to break the tea bags. If you do break them simply use a fine mesh sieve or cheesecloth to strain the coconut milk.
3. Once the tea has turned the coconut milk brown (about 5-6 minutes) pour milk over chopped chocolate and coconut oil. Stir until creamy and melted. Stir in the salt.
4. Place a piece of plastic wrap on the top of the chocolate to prevent a film from forming. Allow to come to room temperature. Once it's cooled to room temperature place in the refrigerator for two hours or the freezer for 30 minutes to 1 hour.
5. When ready to scoop allow the chocolate to come back to room temperature for a few minutes. This will make it easier to scoop. Using a spoon or a melon baller scoop out little balls of chocolate and using your hands to shape them into a ball. Dust with cacao powder. Keep going until you're out of chocolate about 30 truffles later.
6. Store in the refrigerator up to 1 week

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