This week’s recipe is a little bit country, a little bit British. That’s right, you heard me. I just got back to Texas after 6 months in China and I’m staying with my friend who has a beautiful piece of land in the hill country outside of Austin. She’s from England, but is a Texas girl at heart! While looking through one of her cookbooks entitled The Vintage Tea Party Book, I saw a delicious looking recipe for Engraved Earl Grey Truffle Hearts, and I knew I needed to veganize it!
This recipe is so simple it’s silly! With it’s super rich texture, chocolatey goodness, and hint of bergamot, this truffle bark is the perfect homemade gift or a healthy alternative for your next chocolate craving.
You need three basic ingredients to make these vegan truffles: dark chocolate, Earl Grey tea, and So Delicious Coconut Milk Creamer. I found all of these items at Central Market, but you can also go to Whole Foods or Natural Grocers. Your local grocery store will definitely have dark chocolate and Earl Grey tea, and some of them will also have the coconut milk creamer.
I chose these dark chocolate disks from the bulk foods section of Central Market. They’re 85% cocoa, and they aren’t made with any processed ingredients or chemicals. My friend helped me measure out 4.5 ounces into her old fashioned English scale.
Once the chocolate is measured, place on a cutting board and cut into small pieces. Place the pieces into a bowl.
Heat the coconut milk creamer and 1-2 Earl Grey teabags (depending on how much bergamot flavor you want) in a pan over low heat to infuse the flavor.
Did you know that Earl Grey tea contains high quantities of antioxidants? It also improves digestion and fights anxiety and depression, and is a natural cold remedy.
When the mixture starts to boil, remove from the heat and take out the teabag(s), squeezing any remaining liquid from them. It will be a creamy coffee color.
Pour the cream mixture onto the chocolate. Eat now if you feel it necessary. Looks good enough to stop right here, doesn’t it?!
Let the cream mixture sit with the chocolate pieces for a couple of minutes to ensure the chocolate has melted.
Line a plate or baking sheet with nonstick baking paper, then pour the ganache onto it, starting in the middle and spreading the mixture with a spatula or knife.
Try for an even coverage, mine was about 1/2 inch thick.
Pop the ganache into the fridge for 1-2 hours until set. I literally just broke the ganache into large pieces, but you can also cut it into bars or use a cookie cutter to make shapes. Top with powdered sugar and enjoy!
Tips: Using 1 teabag will give a light hint of Earl Grey. 2 teabags should give a richer bergamot flavor. Add more less creamer depending on how thick you want your mixture.
Variations: Could try infusing different tea flavors like mint or vanilla. Can chop up almonds, pecan, walnuts, or even tiny pieces of espresso beans and fold into mix before spreading onto the baking paper. Would be very yummy to sprinkle sea salt on top!
- 125 grams (4.5 ounces) dark chocolate
- 100 grams (3.5 ounces) So Delicious Dairy-free Coconut Milk Creamer, Original Flavor
- 1-2 bags of Earl Grey tea
- Cut the chocolate into pieces that are as small as you can make them. Place them in a bowl ready for the hot cream to be poured on to them.
- Heat the cream and the tea in a pan over a low heat to infuse the flavor. When the mixture starts to boil, remove from the heat and take out the teabag(s), squeezing any remaining liquid from them. Pour the cream onto the chocolate.
- Leave for a couple of minutes to ensure the chocolate has melted, then mix into a silky consistency (ganache). Line a plate or baking sheet with nonstick baking paper, then pour the ganache onto it, starting in the middle and spreading the mixture with a spatula or knife. Try for an even coverage, mine was about 1/2 inch thick.
- Pop the ganache into the fridge for 1-2 hours until set. I literally just broke the ganache into large pieces, but you can also cut it into bars or use a cookie cutter to make shapes. Top with powdered sugar and enjoy!
- Tips: Using 1 teabag will give a light hint of Earl Grey. 2 teabags should give a richer bergamot flavor. Add more less creamer depending on how thick you want your mixture. Variations: Try infusing different tea flavors like mint or vanilla. Or you can chop up almonds, pecan, walnuts, or even tiny pieces of espresso beans and fold into mix before spreading onto the baking paper. Would be very yummy to sprinkle sea salt on top!
Enjoy!
Jillian ♥
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