FOR TRUFFLES:
2/3 cup (150 ml /5 fl oz) coconut milk or heavy whipping cream
½ cup (80 g/2.8 oz) powdered erythritol or Swerve
¼ cup (2 ounces, or 56 g) unsalted butter, ghee, or coconut oil, at room temperature
1 tablespoon (5 g/0.2 oz) good-quality earl gray tea leaves
6 ounces (170 g) unsweetened chocolate, damaged into small items
Pinch salt
Few drops liquid stevia, to style (elective)
1 tablespoon (14 g/0.5 oz) macadamia oil or different light-tasting oil, for shaping
the truffles
FOR COATING:
4.2 ounces (120 g) Do-it-yourself White Chocolate
2 tablespoons (28 g/1 oz) cacao nibs
Instructions:
1. To make the truffles: In a saucepan, mix the coconut milk, erythritol, and
butter. Convey to a boil. Instantly take away the combination from the warmth and stir
within the tea. Cowl and let sit for five to 10 minutes.
2. In a bowl, place the unsweetened chocolate piece. By a sieve, slowly
pour the recent coconut milk over the chocolate, urgent on the tea leaves
because the sieve catches them. Discard the tea leaves. Stir till the chocolate is
fully melted and easy. If the chocolate combination separates, add a
splash of boiling water or place in a blender and course of till easy. Add
the salt. In order for you a sweeter style, add the stevia. Cool and refrigerate for
1 hour, or till agency.
3. To form the truffles, dip a spoon or melon baller in heat water and scoop
out fourteen balls of the chilled combination. Evenly coat your arms in macadamia
oil. Roll the truffles between your palms to kind spheres about twice the scale of
“normal” truffles. Place on a parchment-lined tray and freeze for about
half-hour.
4. To make the coating: Soften the white chocolate in a double boiler, or heat-
proof bowl positioned over a small saucepan full of 1 cup of water, over
medium warmth. As soon as melted, take away from the warmth and put aside to chill.
Gently pierce every frozen truffle with a toothpick or a fork. Working one
at a time, maintain every truffle over the melted white chocolate and spoon
the choco late over it to coat fully. Flip the stick as you’re employed till the
coating is solidified. Place the coated truffles on a parchment-lined tray and
drizzle any remaining coating over them. Earlier than the truffles turn out to be fully strong, sprinkle them with the cacao nibs.
6. Refrigerate the coated truffles for at the least quarter-hour to harden. Hold refrigerated
for as much as 1 week or freeze for as much as 3 months.
