75 Min
GF
NF
Chai Truffles
Truffles are so easy to make at home, they just take a little practice. There are no excuses not to always have a stash in your refrigerator. The key is not to over heat the chocolate so keep a close eye on it while tempering.
Truffles are so easy to make at home, they just take a little practice. There are no excuses not to always have a stash in your refrigerator. The key is not to over heat the chocolate so keep a close eye on it while tempering.
Cook Time
75 Minutes
Serves
12
Directions
Step 1
In a small metal bowl, combine the chocolate chips and salt and set aside.
Step 2
Combine the heavy cream with chai mix and bring to a boil. Watch it so it does not boil over. Simmer the cream for 5 to 7 minutes at low heat then turn the heat off. Let it rest for another ten minutes.
Step 3
Heat the cream again (with the chai mix) and add the tea bags. Again, simmer the mixture for another 2 to 3 minutes. Turn the heat off and let it rest for five minutes this time. Squeeze the tea bags with the back of a spoon to extract all the Assam tea flavor.
Step 4
Bring the mix to a boil again and using a metal strainer, strain the cream mixture onto the chocolate. Let it rest for 2 to 3 minutes then stir until smooth with a spatula or a spoon.
Step 5
Refrigerate the chocolate cream mixture for 30 to 40 minutes or until the mixture is ready to form into truffles. Using a spoon, form round truffles, dip in cocoa powder, and refrigerate.
Notes & Variations
- The truffles will maintain their flavor in the refrigerator for up to two months.
- Replace the chai masala mix with generous pinches of ground cinnamon, cardamom and ginger.
- If the chocolate cream mixture hardens too much, simply boil some water in a small pot and place the chocolate bowl over it to soften the mix, 4 to 5 minutes.
- We prefer PG Tips brand for tea bags, but any Assam tea bag will work well.
Ingredients
5 ounces (141 grams) dark chocolate chips
Generous pinch salt
1 1/4 cups heavy cream
1 teaspoon chai mix
3 PG tips tea bags
1/4 cup cocoa powder
Step 1
In a small metal bowl, combine the chocolate chips and salt and set aside.
Step 2
Combine the heavy cream with chai mix and bring to a boil. Watch it so it does not boil over. Simmer the cream for 5 to 7 minutes at low heat then turn the heat off. Let it rest for another ten minutes.
Step 3
Heat the cream again (with the chai mix) and add the tea bags. Again, simmer the mixture for another 2 to 3 minutes. Turn the heat off and let it rest for five minutes this time. Squeeze the tea bags with the back of a spoon to extract all the Assam tea flavor.
Step 4
Bring the mix to a boil again and using a metal strainer, strain the cream mixture onto the chocolate. Let it rest for 2 to 3 minutes then stir until smooth with a spatula or a spoon.
Step 5
Refrigerate the chocolate cream mixture for 30 to 40 minutes or until the mixture is ready to form into truffles. Using a spoon, form round truffles, dip in cocoa powder, and refrigerate.
5 ounces (141 grams) dark chocolate chips
Generous pinch salt
1 1/4 cups heavy cream
1 teaspoon chai mix
3 PG tips tea bags
1/4 cup cocoa powder
Notes & Variations
- The truffles will maintain their flavor in the refrigerator for up to two months.
- Replace the chai masala mix with generous pinches of ground cinnamon, cardamom and ginger.
- If the chocolate cream mixture hardens too much, simply boil some water in a small pot and place the chocolate bowl over it to soften the mix, 4 to 5 minutes.
- We prefer PG Tips brand for tea bags, but any Assam tea bag will work well.
Tags:
75 Min
GF
NF
Tags:
75 Min
GF
NF
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