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)
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.