My latest chocolate-related invention: Masala Chai Chocolate Truffles!
How did I come up with this curious combination of chocolate and masala chai (Indian-style black tea)? I was planning my birthday party earlier this month, and I was trying to think of snacks and desserts that I could serve at the party. I wanted to be able to do most of the work in advance, preparing at least some of the foods days in advance, but I also didn’t want to compromise on their taste. Truffles, are of course a great choice given these criteria. So I decided to make some of my usual favourites: Cointreau truffles, mint butter-cream truffles and almond butter-cream truffles. But, I also wanted to be a bit adventurous and try something new and quirky. I’d made myself a cup of tea, and was sipping it, while I thought about what new flavours I could throw together, when the obvious occurred to me: tea-truffles. And then I thought, “Why not masala chai truffles, just to spice things up?”. They turned out surprisingly well, and were quite a hit.
If you’d like to give them a go, here’s how.
Equipment you will need:
A cutting board and knife OR a food processor
2 medium-sized bowls
Parchment sheet, baking sheet or foil
Little paper cups to put the truffles in.
8 Oz (approx 225 g) good dark chocolate (at least 70-80 % cocoa solids)
1/2 cup cream (whipping cream in Canada or heavy cream or double cream elsewhere)
2 pinches of salt
1 tea bag masala chai (available in most grocery stores)
A few tablespoons of cocoa powder
Chop up the chocolate on a cutting board into fine pieces with a large knife. This is the tiresome part of the recipe. I have a food processor, so I just break the chocolate up into individual squares and then throw it into the processor. The reason you want the chocolate broken up into fine bits is because you want it all to melt evenly when you pour in the hot cream. Throw the chocolate bits into a bowl.
Next, get the half cup of cream to a gentle simmer and immediately turn off the heat. Add the tea bag to the cream, and let it steep for about 5 minutes.
Heat the cream again to a gentle simmer, and pour the hot cream through a strainer lined with a cheese cloth (as shown below), into the bowl with the chocolate.
Using a ladle, make sure all the chocolate is covered by the cream. Let it sit for 2-3 minutes. Then add the salt, and delicately mix everything with a whisk.
It’s important not to be rough because then you will get air bubbles into the chocolate. That wouldn’t be good as you want the chocolate to taste smooth and rich.
Once you have a smooth mixture (this is called chocolate ganache), place the bowl in the fridge for about half an hour, until it firms up. The length of time you will need to leave it in the fridge will depend on the temperature inside your fridge, so keep checking on it. You want the ganache to be just firmed up, but not hard.
In the meantime, take out the plates and place a sheet of parchment or foil on each of them. Once the chocolate mixture is ready, take it out of the fridge and spoon out the chocolate in small portions on the parchment or foil (use an ice cream scoop if you have one). The portions should be approximately the size you want the truffles to be.
Now, roll each scoop/portion of chocolate about in your hand until it is more or less spherical, then place it back on the parchment. I would recommend washing your hands periodically, while you do this, as you will get chocolate all over them, and it will be more difficult to shape the truffles if you’ve got melted chocolate on your hands. Also, the washing will help to cool your hands. The truth is, I have to wash my hands periodically anyway because I can’t resist licking some of the chocolate off every once in a while 😉
Once you’ve shaped all the truffles, take another bowl and put about 2 tbsp of cocoa powder in it. Take each truffle in your hand, roll it about for a second or two in your hands, just enough to warm the surface and then roll the truffle in the cocoa powder, until it is covered. Finally, place it in a paper cup. Repeat until all the truffles are done.
I’ve heard it being said that this process can be messy and/or arduous; I didn’t think it was either; I did however end up smelling like chocolate all day 🙂
You can put the truffles in the fridge for two to three weeks, but take them out a few hours before you serve them, so that they’re at room temperature. They also make for a great present, just put them in a nice box and voilà! you have a handmade, personalized present!
3 replies on “Spiced Black Tea (Masala Chai) Chocolate Truffles”
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[…] be playful and invent your own. Here are some of my own recipes: basic dark chocolate truffles, masala chai truffles, sugar-coated truffles with orange-cream cheese centres, truffles with cream cheese centres, […]
[…] be playful and invent your own. Here are some of my own recipes: basic dark chocolate truffles, masala chai truffles, sugar-coated truffles with orange-cream cheese centres, truffles with cream cheese centres, or […]