Description
Rich, vegan chocolate truffles infused with bergamot tea. A simple dessert with sophisticated flavor.
Ingredients
Units
Scale
- 12 oz (340 g) full-fat coconut milk
- 12 oz (340 g) high quality dark chocolate, chopped
- 6 teabags earl grey tea
- 4 tbsp dark cocoa powder
- pinch of sea salt
Instructions
- Heat coconut milk in a small saucepan until it’s about to boil.
- Remove from heat, add tea bags, and steep for 10 minutes.
- Squeeze tea bags to extract excess tea and remove them.
- Pour coconut milk over chocolate in a medium bowl.
- Let sit for 20-30 seconds.
- Whisk from the center outward until creamy.
- Chill in the refrigerator for at least 2 hours.
- Scoop out hardened ganache using a tablespoon, melon baller, or cookie scoop.
- Quickly roll the chocolate into a ball.
- Set on parchment paper.
- Roll in cocoa powder and sprinkle with loose earl grey tea (optional).
- Chill until firm. Keep refrigerated until ready to eat.
Notes
- For a stronger bergamot flavor, use 8 Earl Grey tea bags instead of 6.
- If the ganache is too thick, microwave in short bursts until it reaches desired consistency.
- Store truffles in an airtight container in the refrigerator for up to 5 days; they will keep longer in the freezer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15
- Sodium: 10
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 2