Earl Grey Chocolate Truffles



    • 12 oz good quality dark chocolate – Approx. 70%- 85% Cocoa
    • 1 tablespoon coconut oil
    • 1 1/2 cups full fat coconut milk
    • 4 bags Senok Earl Grey Black Tea bags
    • 1/4 teaspoon Sea Salt


  1. Chop up chocolate into shards and place in a bowl with the coconut oil.
  2. In a saucepan over high heat bring the coconut milk to a low simmer with the Senok Earl Grey Black Tea bags. Once simmering, reduce heat to medium and stir softly.
  3. Once the coconut milk has turned brown (about 5-6 minutes) pour mixture over the chopped chocolate and coconut oil.
  4. Stir until creamy and melted. Stir in the salt.
  5. Place a piece of plastic wrap on the top of the chocolate mixture to prevent a film from forming.
  6. Bring to room temperature.
  7. Once at room temperature, place it in the refrigerator for two hours or the freezer for 30 minutes to an hour.
  8. When ready to assemble, take the chilled chocolate out and bring it back to room temperature for a few minutes. This will make it easier to scoop.
  9. Using a spoon or a melon baller scoop out little balls of chocolate and shape them into a ball. Dust with cacao powder.
  10. Makes up to 30 truffles.
  11. Can be stored up to 1 week in the refrigerator.


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