Nothing says "Romantic Valentine's Day Gift" than a box of homemade truffles. This delicious recipe is dairy-free, easy to make, and infused with fragrant citrus and bergamot Earl Grey tea. Get ready to sink your teeth into the most decadent, outrageously delicious treat!
Ingredients
- 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
Instructions
- 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 colour. 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.
Recipe courtesy of Abra's Kitchen.
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