Chocolate Chai Truffles
Hey chai enthusiasts! I’m back with a recipe today.
I know this month you’re only getting one post instead of my regular 2-3, I wanted to let you know why…
I had burned my hand pretty badly and given it was my dominant hand I couldn’t get anything really done as far as writing, cooking, photos, etc. It was all wrapped up and could do anything without it hurting badly.
It’s all better now though, so I got started on this as soon as possible!
Thanks for sticking with me, I promise this recipe is worth the wait!
I personally LOVE creamy and rich chocolate truffles. So I came across this recipe originally from Cook’s Illustrated for some Chocolate Chai Truffles and knew I had to try it out.
Chocolate + chai = ???
The process of making these is what makes it turn out, so it does take a bit of dedication for the day to make these but you get a rich and delicious result.
I tweaked a couple things in this recipe, so I’ll let you know exactly how this went!
It starts out by chopping up some bittersweet chocolate. You want to make sure you chop it as much as possible to help with melting it. I used Ghirardelli, but any brand will do.
I set up my 8x8 baking pan with a light coating of cooking spray then parchment paper.
I popped the chocolate into the microwave to melt it and set aside. Then, take the cream and until it get’s hot (it needs to be hot enough to steep the chai in it).
The recipe calls for chai tea bags, but I had some extra Firepot loose leaf masala chai so I decided to put that in a reusable tea bag. (If you want to try some of their chai be sure to use my code itrychai20 for 20% off when you order!)
I estimated that about 2.5 tablespoons of loose leaf chai would be equivalent to 2 tea bags, so I placed it in the bag and set in the cream to steep for 5 minutes.
Once my timer went off I made sure to squeeze the tea bag to make sure I was getting the most chai flavor in there before removing.
Microwave the chai cream again for 20 seconds to get it warm then stir corn syrup, vanilla, and salt into there. Pour that mixture over the chocolate but don’t stir just yet— cover with plastic wrap and leave for 3 minutes (this makes it easier to stir later). Then stir with a wooden spoon, adding in the butter.
Then you transfer your (now) ganache into the pan we set up earlier, and leave it at room temperature for 2 hours.
After that, cover it over and refrigerate to chill for 2 more hours. (If you want to do it the next day it will be okay for up to 2 days)
Just before taking it out of the fridge, set up your coating. The recipe calls for cocoa powder, powdered sugar, and cinnamon. I happened to still have some of my amazing chai spice laying around (which has cinnamon in it) and decided to replace the cinnamon with that to give these chai chocolate truffles an extra kick.
So sift the cocoa powder, chai spice, and powdered sugar into a bowl. Then sift again into a large cake pan and put on the side.
Your going to lift the parchment paper with the chocolate out of the pan then cut into 8 rows by 8 column (64 pieces, they should be small).
Dust the top with the powdery mixture we created, as well as your hands (so the chocolate doesn’t stick to them). One square at a time, dip each side into the coating and shake off the excess.
Not only does this help with adding some extra flavor, but it also helps when storing so you can place the chocolates close together and they won’t stick to each other!
Place the truffles in an airtight container and refrigerate at least 2 hours before eating. They’ll be best up to 1 week in the fridge.
These truffles are decadent little treats that give a nice chai edge to them that make them better than any regular chocolate truffles. The chai spice adds a whole new level to it!
Enjoy and tag me in your photos on instagram @itrychai . I’d love to see how they turned out for you. Be sure to use the hashtag #itrychaichocotruffles for a repost on my insta stories!
And if you enjoyed this post and appreciate my work, please buy me a chai using this link: https://www.buymeacoffee.com/itrychai
or the button in the bottom right corner of your screen! <3
-- Recipe below - -
* Original by: Cook’s Illustrated *
Ingredients:
12 oz bittersweet chocolate, finely chopped
1/2 cup + 3 tablespoons heavy cream
2.5 tbsp favorite loose leaf chai OR 2 tea bags chai
If using loose leaf chai, 1 reusable tea bag
2 tbsp light corn syrup
1/2 tsp vanilla extract
Pinch salt
1.5 tbsp unsalted butter ( cut into 8 pieces), softened
Coating:
1 cup unsweet cocoa powder
1/4 cup powdered sugar
2 tsp chai spice
Instructions:
Lightly coat 8x8 baking dish with nonstick cooking spray. LAy two sheets of parchment paper in opposite directions in the pan leaving some to hang over the edge.
Microwave chocolate in medium microwave-safe bowl stirring in between for 2-3 minutes (until almost all the way melted). Set aside.
Microwave cream until hot (1-2 mins).
Add the chai tea bag(s) to the cream, steeping for 5 mins. Squeeze the bag before removing. Microwave the chai cream for 20 secs to warm.
Stir corn syrup, vanilla, and salt into the chai cream. Pour over the chocolate. Cover the bowl with plastic wrap and set aside 3 minutes.
Stir with wooden spoon, adding butter until fully incorporated.
Transfer to the pan, and leave at room temperature for 2 hours.
Cover the pan and place in refrigerator for 2 more hours.
Sift cocoa powder, chai spice, and powdered sugar into bowl, then sift again into a large cake pan.
Lift chocolate from the pan and cut into 8x8 (64 small squares). Dust top of chocolates with coating, then dust hands with coating.
Taking one square at a time, dip each side into coating and shake off excess.
Place truffles in airtight container and store in fridge for at least two hours. Can store for up to one week.
