Chocolate Chai Truffles
Dark chocolate truffles with chai infused ganache (Drink Me Chai), rolled in cocoa and cinnamon.
Chocolate chai truffles are a simple dark chocolate ganache rolled in Cocoa, with the warm spice of chai running through the centre. The trick is to whisk the chai into the warm cream before it goes onto the chocolate, so the spice infuses right through the ganache rather than sitting on top.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chocolate Chai Truffles recipe. Canonical: https://teas.co.uk/recipes/chai tea/chocolate chai truffles/
They are easier than they look: melt good dark chocolate into hot spiced cream, chill it firm, then roll into balls and dust in cocoa. A pinch of cinnamon in the cocoa coating echoes the spice. They keep for a week in the fridge and are lovely with Coffee after dinner.
You'll need
- 25g Drink Me Chai Chocolate Chai Latte powder (1 standard serving)
- 200g dark chocolate (at least 70% cocoa), finely chopped
- 200ml double cream
- 20g unsalted butter, at room temperature
- A small pinch of fine sea salt
- 4 tablespoons of dark cocoa powder, for the rolling bowl
- A small pinch of mild ground cinnamon, for the cocoa bowl
- 1 medium heatproof bowl
- 1 small saucepan
- 1 small balloon whisk
- 1 wide shallow bowl for the cocoa roll
- 1 baking tray lined with greaseproof paper
Method
- Drop the 200g of finely chopped dark chocolate into the medium heatproof bowl. Add the 20g of room temperature unsalted butter and the small pinch of fine sea salt straight into the bowl.
- Pour the 200ml of double cream into the small saucepan. Set over a medium low heat and warm to about 80C, just hot enough to steam from the surface but not boil. The cream should be just below a simmer.
- Take the saucepan off the heat the moment the first wisp of steam rises. Add the 25g of Drink Me Chai Chocolate Chai Latte powder to the warm cream in a single shower across the surface.
- Whisk fast and steady with the small balloon whisk for thirty full seconds, breaking up any clumps and bringing the powder fully into the cream. The mix should turn a deep brown with no lumps.
- Pour the warm chocolate chai cream straight over the chopped chocolate and butter in the heatproof bowl. Let the bowl sit untouched on the worktop for two minutes so the heat of the cream starts melting the chocolate from below.
- After two minutes, stir the bowl gently from the centre out in slow circles with a metal spoon for three minutes until the bowl holds a glossy uniform dark ganache with no flecks of unmelted chocolate.
- Cover the bowl with cling film, pressing the film directly onto the surface of the ganache to stop a skin forming. Place the bowl in the fridge for four full hours until the ganache is fully firm but still scoopable.
- Set the rolling bowl with the 4 tablespoons of dark cocoa powder on the worktop. Whisk the small pinch of mild ground cinnamon through the cocoa.
- Scoop the firm ganache from the bowl using a small teaspoon (about 12g per scoop), pressing each scoop briefly between cold hands to form a 2cm round ball. Drop each ball straight into the cocoa bowl and roll lightly to coat. Lift out with a small slotted spoon and transfer to the lined baking tray.
- Repeat for all 20 truffles. Once the tray is full, place the tray in the fridge for thirty minutes to set the cocoa coating before transferring to an airtight tin lined with greaseproof paper. Store in the fridge for up to one week.
Want the background, not just the brew?
Brewed with: Drink Me Chai Chocolate Chai Latte, 225g
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