Since this time of year is one of joyous celebration, what do we need to celebrate the season?
Real food treats, of course!
Thankfully, simple treats like chai chocolate truffles satisfy on all fronts.
These intensely rich truffles don’t have any sugar beyond the bit in the chocolate bar itself.
You won’t miss the sugar, I promise. 😉
And they’re blissfully simple, despite their frou-frou reputation.
I used to think that truffles were labor-intensive and thus meant for super-special occasions only.
But then I worked at an up-scale restaurant aptly named Truffles, where every guest received a simple chocolate truffle at the end of the meal, and I realized truffles really do fit every occasion.
And once I learned the chef’s recipe — and subsequently made thousands upon thousands of truffles — I realized how truly simple they can be.
I’ve purposely shared this recipe with the truffle base and spice mix listed separately, as truffles are extremely versatile.
Prefer mint? Use peppermint extract.
Love orange or almond? Use orange zest or almond extract.
Crave warmth or spice? Try my Mayan Chocolate Truffles; they’ll make you swoon. 🙂
May your celebrations this season be marked with joy and your Christmas season deeply blessed.
Chai Chocolate Truffles
- 12 ounces 85% dark chocolate, coarsely chopped
- 1 tablespoon butter
- 1/4 teaspoon sea salt
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- cocoa powder or raw cacao powder, for dredging
Chai Spice Blend
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon black pepper
Makes 30 to 40 truffles.
Place chocolate, butter, salt, and spices in a heat-proof bowl. Bring the cream to boil, strain, and pour over the chocolate mixture.
Slowly mix with a wooden spoon until the chocolate is melted and completely smooth. Taste a small amount and adjust spices as desired. Stir in vanilla extract. Pour into a square baking pan or loaf pan and let cool at room temperature until the mixture is scoop-able (1 to 3 hours).
Meanwhile, place cocoa powder in a bowl or pie plate and have at the ready. Using a melon baller or large tablespoon, scoop chocolate into curls. Roll each curl into a ball 1 inch in diameter, then drop into the cocoa powder and dredge well.
Shake off the excess cocoa and place balls on a parchment-lined baking sheet. Refrigerate until firm — 30 to 60 minutes. If the mixture softens too much while you’re rolling, refrigerate the mixture for at least 30 minutes, then continue rolling.
Store in the refrigerator for up to one month, but let sit at room temperature for 20 to 30 minutes before serving.
See how simple truffles can be? Will you try these truffles to celebrate this season?
This post was featured in 52 No-Junk Candy Recipes.
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