If you are a fan of chai tea, I have the perfect truffle for you! These chai truffles come from the December 2015 publication of Southern Living's Christmas at Home magazine. I can definitely say that these little chocolates are heavenly. If you want to impress friends and family with a gourmet tasting truffle, I recommend you make these chai chocolates. As an extra bonus, they are easy to prepare, and they keep in the refrigerator for 2 weeks! I enjoy these little desserts while sipping coffee (but I imagine that they also would be delightful with chai tea) as the hot liquid melts the chocolate and the spices onto my tongue. The flavor is exquisite!
Preparation time is 15 minutes. Total time is 2 hours and 35 minutes (includes chilling time).
Click here for a printable version of this recipe.
3/4 cup whipping cream
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
2 packages semi-sweet chocolate morsels
vegetable cooking spray
For the cocoa powder:
2/3 cup Dutch processed cocoa
1/2 cup powdered sugar
2 teaspoons freshly ground black pepper
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon Kosher salt
Bring the whipping cream, cardamom, ginger, cinnamon, and black pepper to a boil over medium/high heat; then remove from heat. Add the two packages of semi-sweet chocolate morsels, and stir until melted. In a 11 by 7-inch baking dish sprayed with vegetable cooking spray, pour the chocolate mixture into a dish; chill for 2 hours. Remove from the refrigerator and let stand for 20 minutes. Shape into 1-inch balls (approximately 2 teaspoons per ball).
For the powder, whisk together the Dutch processed cocoa, powdered sugar, black pepper, cinnamon, cardamom, and Kosher salt in a shallow dish. Roll the balls in the cocoa powder mixture. Store in the refrigerator up to 2 weeks. Yields 4 dozen.
(edited by Anna Weicht)
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