Making chocolate truffles at home is so easy you’ll never need to go to the Godiva store at the mall again! Was it just me who was a member of their rewards program so I could get a truffle for free every month? Well I’ve turned in my rewards card (let’s be real.. it’s mostly because I lost it) and now am making these fab vegan chocolate truffles with just a few ingredients at home!
As you’ve seen before in my easy vegan chocolate truffle recipe, they really are that easy! You can use any type of chocolate that you want. I also use a vegan chocolate so that it’s dairy-free, but like I said, pick whichever type of chocolate you like! Darker chocolates also help so you can get a really deep and rich flavor. Then we’re using some full fat coconut milk to mimic our “heavy cream” in the recipe and that’s basically all you need for a vegan chocolate truffle. However, because we’re fancy over here, we’re adding some earl grey tea to the mix. The tea is pretty subtle in these truffles but lends the perfect amount of fragrance and flavor to take this dessert recipe to the next level. You’ll be pleasantly surprised when you take a bite of these vegan earl grey chocolate truffles. They are so luscious, creamy and rich that you really only need one to be satisfied… though I won’t blame you if you can’t stop at just one!
You'll love the flavor of these easy gluten-free vegan earl grey chocolate truffles! And with just a few ingredients you'll want to make them all the time!
- 12 oz 1½ cups full-fat coconut milk
- 12 oz about 2 cups high quality dark chocolate, chopped (I used a gluten-free and vegan variety)
- 6 teabags earl grey tea
- 4 tbsp dark cocoa powder
- pinch of sea salt optional
In a small saucepan, heat coconut milk just until it's about to boil.
Remove from heat, add teabags to the coconut milk and allow to steep for 10 minutes. Squeeze tea bags to get any excess tea out of the bag and remove bags from the pot.
Pour coconut milk over the chocolate in a medium bowl.
Let sit for 20-30 seconds.
Using a whisk, whisk from the center to the outside (this helps to not splash the milk everywhere), until the mixture becomes a creamy chocolate.
Chill in the refrigerator for at least 2 hours.
Take a tablespoon, melon baller, or cookie scoop and scoop out some of the hardened ganache.
Quickly roll the chocolate into a ball (the heat from your hands will start to melt the chocolate so move fast.
Set on parchment paper.
Roll in the cocoa powder and sprinkle with loose earl grey tea if desired.Chill until firm. Keep in the refrigerator until ready to eat.