Things You'll Need:
- 1 cup whipping cream or heavy cream
- 2 tbsp. unsalted butter
- 2 tbsp. chai concentrate
- 1 10-oz. bar of unsweetened chocolate, coarsely chopped
- 1/2 cup unsweetened cocoa powder
-
Step 1
Heat the butter, heavy cream or whipping cream and chai concentrate in a heavy saucepan over medium heat until it's almost boiling. Remove the saucepan from the heat and stir in the chopped chocolate chunks until the mixture is melted and smooth. Cool the mixture for 30 minutes.
-
Step 2
Use an electric mixer to whisk the chocolate mixture on high speed for about 10 minutes until it thickens to the consistently of whipped cream and turns lighter in color.
-
Step 3
Chill the mixture in the refrigerator for several hours.
-
Step 4
Use a teaspoon or a melon baller to scoop the mixture into walnut-sized truffles.
-
Step 5
Coat your hands heavily with cocoa powder and roll each truffle gently into a ball. Rinse and dry your hands and re-powder them as often as necessary. Put the truffles back on the baking sheet and put it in the refrigerator to chill until the truffles are solid.
-
Step 6
Refrigerate the chocolate chai truffles in a sealed container and serve them at room temperature. The recipe makes about three dozen truffles.
