Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (2024)

by Maya Last Updated on 23 Comments

Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (1)

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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?

Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (2)

Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (3)

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.

Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (4)

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.

Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (5)

RECIPE CARD

Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (6)

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

Click to convert between US & metric measurements:

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

© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (8)

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Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (9)

Reader Interactions

    Leave a Comment, Question or Review

    23 Comments

  1. Ella

    Reply

    Hey this dessert looks great! I would love to make this for my family but unfortunately one of them is allergic to coconut! Is there anyway to substitute it for something else like almond milk?

  2. Joni

    Reply

    Every time I try to make chocolate truffles (this recipe included) my chocolate does not melt until smooth and creamy, but rather separates into a curdled mess! Do you have any idea why that happens? I use Green & Black 85% and Arroy-D coconut milk, so it shouldn’t be an ingredient problem. It’s so frustrating 🙁

    • Lauren

      Reply

      Hi Joni! I’m sorry to hear that! I would guess that the cream was too hot when you added it to the chocolate. You just want the milk to simmer, not boil. Chocolate can be finicky sometimes. Next time if this happens try whisking in some extra coconut milk to try and save it.

  3. Carolyn

    Reply

    These are delicious! I think my only complaints are that if I roll them by hand, the chocolate melts from the warmth of my palms. I couldn’t find a good way of coating the chocolate in cocoa powder without caking it on, but using a small mesh strainer didn’t coat them enough… I’m happily resigned to messy fingers and a cocoa coated tongue

  4. Kathryn

    Reply

    These truffles look fabulous! Do you mean canned, full-fat coconut milk, or the thinner kind that comes in a carton?

    • Lauren

      Reply

      Thanks so much Kathryn! You’ll need to use the thick full-fat canned kind!

  5. Kari

    Reply

    Found you from the fat burning meal club page, and I’m so glad I did! We share a love for chocolate. 🙂 These are being made tonight!

    • Lauren

      Reply

      I’m so glad! Thanks for stopping by. Let me know how those truffles turn out, they’re the best!

  6. Sarah

    Reply

    I can see I’ll need to make these in double batches! Just to confirm, should step 2 refer to heating coconut milk rather than the oil?

    • Lauren

      Reply

      Whoops! Yes, heat the coconut milk not the oil. I’ve updated the recipe, thanks for pointing that out! I would for sure make a double batch. Ours were gone in less than two days!

  7. Thalia @ butter and brioche

    Reply

    I love how healthy these chocolate & earl grey truffles! They are the perfect sweet but nourishing snack. Pinned!

    • Lauren

      Reply

      Thanks so much Thalia!

  8. Laura @MotherWouldKnow

    Reply

    I adore Earl Grey tea and truffles so this is a truffle recipe made in heaven as far as I’m concerned. Unlike Kirsten, I’m a “regular” Earl Grey fan – Lady Grey is lovely but too mild for my taste. I thought I was hardcore but I never considered adding a drop of Bergamot to my tea – that’s a great idea!

    • Lauren

      Reply

      Thanks Laura! Try a drop of oil sometime…It’s fantastic.

  9. Brandon @ Kitchen Konfidence

    Reply

    Dark chocolate and earl grey is such an intriguing combination. I need to try it!

    • Lauren

      Reply

      Thanks Brandon!

  10. Shinee

    Reply

    Oh my, what did I run into today! What a treat! I love a good cup of Earle Grey, and chocolate is my biggest weakness! I can’t wait to try it. And I have all the ingredients on hand!! Yay!

    • Lauren

      Reply

      Thanks Shinee! I hope you enjoy them!

  11. Kacey @ The Cookie Writer

    Reply

    I am not a fan of Earl Grey on its own, but for some reason it knocks my socks off in desserts! I cannot believe I did not think of this, so excited to give it a try!

  12. Christie

    Reply

    We always have a large amount of tea in the house. Love finding a new use for it, plus hello chocolate! What could be better.

    • Lauren

      Reply

      Oh we do too. I’m addicted to tea. I’m going to have to come up with a storage solution soon, my shelves can’t handle 20 glass jars of loose leaf teas. I dream about having a floor to ceiling bookcase type thing filled with all sorts of herbs and teas. I need to get my husband on that haha!

  13. Kirsten

    Reply

    Lauren,
    I always have Earl Grey in my cupboard. I am a Lady Grey fan now, I like the lighter taste, but the Earl will never leave me.
    That sounds so odd.
    Point is, it’s a staple for me.

    These truffles look amazing. I’ve never made truffles before, but I think it’s a project my daughter would be happy to help me with. Happier than learning to pressure can ham stock, that’s for sure. We’ll figure it out. The jiggling petcock thing has me apprehensive, but I may as well just dive right in.
    Thanks!

    • Lauren

      Reply

      I’ve never tried Lady Grey! This is a really simple truffle recipe so it’s great for someone who has never made them before. I hope you try them!

Decadent Dark Chocolate Earl Grey Truffles Recipe - Wicked Spatula (2024)

FAQs

How to coat chocolate truffles in chocolate? ›

Melt the coating chocolate. Dip the truffles in the chocolate, letting the excess run off. Re-stab them into the styrofoam, and re-freeze to set. Using your finger, dab a little bit of the melted chocolate into the hole from the toothpick.

What are dark chocolate truffles made of? ›

A truffle is a rich chocolate candy. The inside of a chocolate truffle consists of melted chocolate, butter, cream, nuts and different flavorings such as spirits or liqueurs, vanilla, coffee, and spices.

What is the easiest way to coat truffles in chocolate? ›

Carefully lower each truffle into the bowl of melted, tempered chocolate. Make sure it's fully coated, then gently shake off the excess chocolate. This is where your dipping tool comes in handy. Once done, place the truffle onto the lined tray.

How long will homemade chocolate truffles last? ›

Homemade truffles can last up to 2 weeks in the refrigerator and for up to 6 months in the freezer. For the best texture and flavor, bring them to room temperature before serving. Even if you're planning on gifting your chocolate truffles, be sure to store them in the fridge or freezer.

What is the best chocolate to use for truffles? ›

Use milk chocolate for sweeter truffles or semi-sweet/dark chocolate for extra rich truffles. If using milk chocolate, reduce the cream to 1/2 cup as milk chocolate is much softer than dark chocolate. Heavy Cream: Heavy cream or heavy whipping cream is also a base ingredient.

Is there a difference between truffles and chocolate truffles? ›

Despite sharing a name, a chocolate truffle does not contain any truffles of the mushroom variety. Nevertheless, some especially adventurous chocolate manufacturers may attempt to make chocolate-covered mushrooms.

Why are chocolate truffles so expensive? ›

The reason behind such high costs is the scarcity of the produce, truffles are seasonal, extremely difficult to grow, and take many years to cultivate. They also have a short shelf life. Truffles require a very specific climate to grow and require lots of oak trees, that's why they're often found in woodland.

What is the difference between truffle and dark chocolate? ›

What is the difference between Chocolate and Chocolate Truffle? A chocolate truffle is essentially a chocolate-based dessert. While chocolate can be consumed on its own, a chocolate truffle can only be made by combining chocolate and cream to form a delectable, novel bite-sized delight.

How to temper chocolate to coat truffles? ›

In a double boiler, melt 2/3 of the chocolate, stirring often, until the thermometer registers around 115°F, but absolutely no higher than 120°F. If tempering milk or white chocolate, heat to 110°F. Remove from the double boiler. Make sure all equipment that comes in contact with the chocolate remains completely dry.

How do you dip truffles in chocolate without making a mess? ›

Dip the Centers in the Prepared Chocolate

Slide the bottom of the fork over the lip of the bowl to remove any excess chocolate. Place the fork over the prepared baking sheet, and tilt the fork so the edge of the truffle touches the sheet. Smoothly slide the fork out from under the truffle.

How do you harden chocolate truffles? ›

Chill the truffles briefly, for about 15 minutes, while you prepare whatever you'd like to roll or enrobe them in. If your ganache isn't firm enough to scoop into balls, you can chill it in the fridge to harden.

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