Ingredients
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For Truffles
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2/3 cup (150 ml /5 fl oz) Coconut Milk
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½ cup (80 g/2.8 oz) powdered Erythritol
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¼ cup (2 ounces, or 56 g) Unsalted Butter
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1 tablespoon (5 g/0.2 oz) good-quality Earl Grey Tea
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6 ounces (170 g) unsweetened Chocolate
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Pinch Salt
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Few drops Liquid Stevia
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1 tablespoon (14 g/0.5 oz) Macadamia Oil
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For Coating
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4.2 ounces (120 g) Homemade White Chocolate
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2 tablespoons (28 g/1 oz) Cacao Nibs
Directions
Earl Grey tea adds a haunting, delicate flavor to these dark chocolate truffles. Be sure to use high-quality tea: it really does yield a better result.
Steps
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1
Done
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To make the TrufflesIn a saucepan, combine the coconut milk, erythritol, and butter. Bring to a boil. Immediately remove the mixture from the heat and stir in the tea. Cover and let sit for 5 to 10 minutes. |
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2
Done
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In a bowl, place the unsweetened chocolate piece. Through a sieve, slowly pour the hot coconut milk over the chocolate, pressing on the tea leaves as the sieve catches them. Discard the tea leaves. Stir until the chocolate is completely melted and smooth. If the chocolate mixture separates, add a splash of boiling water or place in a blender and process until smooth. Add the salt. If you want a sweeter taste, add the stevia. Cool and refrigerate for 1 hour, or until firm. |
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3
Done
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To shape the truffles, dip a spoon or melon baller in warm water and scoop out fourteen balls of the chilled mixture. Lightly coat your hands in macadamia oil. Roll the truffles between your palms to form spheres about twice the size of “standard” truffles. Place on a parchment-lined tray and freeze for about 30 minutes. |
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4
Done
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To make the CoatingMelt the white chocolate in a double boiler, or heatproof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Once melted, remove from the heat and set aside to cool. |
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5
Done
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Gently pierce each frozen truffle with a toothpick or a fork. Working one at a time, hold each truffle over the melted white chocolate and spoon the choco late over it to coat completely. Turn the stick as you work until the coating is solidified. Place the coated truffles on a parchment-lined tray and drizzle any remaining coating over them. Before the truffles become completely solid, sprinkle them with the cacao nibs. |
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6
Done
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Refrigerate the coated truffles for at least 15 minutes to harden. Keep refrigerated for up to 1 week or freeze for up to 3 months. |
