The taste and flavor of these Chocolate Earl Grey Truffles are amazingly good. The very elegant taste of dark chocolate in combination with hints of bergamot and orange creates an unbelievable explosion of pleasure. Just in minutes, you can make an incredible chocolate dessert that can warm you on cold autumn days with a cup of tea or coffee and can be a great gift to your family and friends. The recipe is very easy, so even if you never made homemade truffles or other chocolate candies, you will create a super delicious dessert. These Chocolate Earl Grey Truffles are vegan, gluten-free, dairy-free, and much healthier than traditional chocolate desserts.
How to coat truffles
To coat the truffles with chocolate glaze, melt the chocolate, using a double boiler (or water bath). If you don’t have a real double boiler, make it using a pan and heatproof bowl. Add finely chopped chocolate to the bowl. The bowl should be able to fit in the pan without reaching the bottom. Pour some water into the pan. At the medium heat, bring it to a gentle simmer. Then place the bowl into the pan. Constantly stirring with a spatula, let the chocolate melt. Remove the bowl from the pan. Using a fork, dip each truffle in the chocolate, and tap off some of the excess chocolate. Place onto the parchment paper to set.
Ingredients
Earl Grey Tea gives us the incredible aroma of bergamot. A few drops of orange extract will complete the taste and flavor, making these truffles unbelievably delicious.
As I always recommend, use high-quality chocolate with 70-75% cacao. The taste of the truffles will depend on how delicious the chocolate is. Don’t use chocolate with less percentage of cacao products, because we won’t get enough stable filling.
Almond butter gives its creaminess to the truffles, making them tender and melt in your mouth. Also, you can substitute it with cashew butter. But don’t use flavorful types of butter, like peanut or hazelnut, as it gives its own flavor and may worsen the delicate taste of the truffles.
To sweeten the truffles, we will need honey or maple syrup. The usage of these natural unrefined sweeteners makes this dessert healthier and also gives the right texture to the truffles.
More chocolate truffles recipe ideas
If you like this recipe, be sure to check out our other recipes for chocolate truffles:
- Amaretto Chocolate Truffles
- Pistachio Truffles with Raspberries
- Chocolate Hibiscus Truffles
- Super Easy Oreo Balls (with just 3 ingredients!)
Ingredients
For the filling:
- ⅓ cup (90g) almond butter
- 5.5 oz (155 g) dark chocolate (with 70-75% cacao)
- ¼ cup (85 g) honey (or maple syrup)
- ¼ cup (60 g) earl grey tea, strong brewed
- orange extract
For coating:
- 5 oz (140 g) dark chocolate
Instructions
- Melt the chocolate in a double boiler or in a microwave (if using the microwave method, stir well after each 15-second interval to make sure the chocolate isn't overheated).
- Add almond butter, honey, earl grey tea, and a few drops of orange extract to the chocolate. Using a silicone spatula, mix well until smooth and glossy consistency.
- Pour the mixture into silicon molds for bars, truffles, or other chocolate candies (if you have no molds, see notes to know how to make ball-shaped candies). Place them into the fridge for about 3 hours to thicken.
- To coat the truffles with chocolate glaze, melt the chocolate, using a double boiler. If you don't have a real double boiler, make it using a pan and heatproof bowl. Add finely chopped chocolate to the bowl. The bowl should be able to fit in the pan without reaching the bottom. Pour some water into the pan. At medium heat, bring it to a gentle simmer. Then place the bowl into the pan. Constantly stirring with a spatula, let the chocolate melt. Remove the bowl from the pan.
- Using a fork, dip each truffle in the chocolate, and tap off some of the excess chocolate. Place onto the parchment paper to set. Decorate by drizzling the melted chocolate on truffles or dust with chopped chocolate or cocoa powder.
Notes
To make the truffles in the shape of balls, cover a bowl with the filling with a layer of plastic wrap touching the top of the chocolate mixture, and place it into the fridge for about 1 hour to set. The mixture should be easy to work with, it should not be too thick. Form the balls with your hands (about 0.5 oz or 15 g each) and put them back in the fridge for 30 minutes to thicken. Take out from the fridge and coat with chocolate as written above.
