Tuesday, January 27, 2009

Chai Tea Chocolate Truffles

I know the holidays have come and gone but I wanted to share these Chai Chocolate Truffles with you. Afterall, why on earth should we not be enjoying these for any occasion, right? In fact, I can guarantee that there will be a platter of assorted truffles at my wedding. It's just good sense, they are one of the easiest treats to make and they can be made way ahead of time and in many different flavors. Did I mention they look good and people think they're hard to make? I bet that got your attention.

I just had to update because as my lovely, bright readers have mentioned, these would be perfect for Valentine's Day! What was I thinking?!...

RECIPE slight adaptation from Joy of Baking:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 chai tea teabags
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles:

Dutch-Processed Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream with the tea bags to a low simmer. Remove from heat and allow to steep for 5-6 minutes. Remove the teabags from the cream. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.


Peter M said...

Well, no one said you were a robot! Better to give in to some temptation.

I love the sweet inside of a truffle and the contrast of the bitter cocoa outside. Will you send me some?

Greg Turner said...

While it's true the holidays have come and gone, Valentine's day is right around the corner. These seem like a great gift. Really yummy and super easy to make :)

My compliments to photographer, too.

Dawn said...

these look great! and i think i might have all of the ingredients to make these today! you know, so i can sample them before i actually gift them for valentines day :)

~Madeline~ said...

Thanks Peter, that makes me feel better. And better yet, you can come over and cook me one of your gorgeous steaks and feta mashed potatoes and I'll make you some truffles :)

Thanks Greg and Dawn, way to point out Valentine's Day, I don't know what I was thinking...You'll notice I updated the post :)

Kirby! said...

Truffles are da bomb... I've never had a chai tea truffles though! Sounds delish.

Anonymous said...

I am still trying to increase my love of chocolate, but anything with Chai flavourings is a winner.

Go you!

Liesl said...

These look fantastic and really easy!!! I can't wait to try them out!

Peko-P said...

Chai + chocolate truffles is a combo that had never occurred to me. Nice! I want to try!

Thanks for the recipe.


~Madeline~ said...

Thanks Kirby! I hope you try them, they are so simple to make and so delicious.

Hi gkbloodsugar, I bet you could increase your love of chocolate with these :)

Thanks Liesl and Peko-P, I'd love to hear if you try them out!

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