Chai Chocolate Truffles

13 Dec

Chai chocolate truffles

I have taken longer than usual to post a recipe as I was en-route to India, followed by an onslaught of jetlag and a plethora of friends and family to catch up with. Amidst all this frenzy, I am basking in the immense pampering that comes with visiting my parents’ and relishing the diverse foods of Mumbai that I so miss in DC. Not only do I miss the food, but also the importance that is placed on all meals, specifically breakfast.

Breakfasts are an elaborate affair in most Indian households, especially at my parents’ place. While the menu is ever evolving, a staple at their breakfast table is an abundance of heart-warming cups of masala chai. Masala chai is a tea drink prepared by brewing black tea with a mixture of aromatic Indian spices and herbs. The combination of spices and herbs may vary but green cardamom and ground cinnamon are common ingredients.

At breakfast, earlier this week while I was sipping contently on my second cup of masala chai my husband broached the subject of making chocolate truffles. I am always looking to switch up flavorings for chocolate truffles and the apt timing of our conversation lead to developing this chocolate truffle recipe. These luscious truffles melt in your mouth, revealing a magnificent synchronization of earthy masala chai and creamy, decadent chocolate. Try these at your own risk – you will probably pack in more truffles than you serve your friends and family!

Chai Chocolate Truffles Recipe
Yield: 24 truffles (depends on size)
Time: Preparation 30 minutes; Refrigeration 18 hours

Ingredients:
½ cup heavy whipping cream
2.5 tablespoons honey
2 black tea bags (I used Lipton Yellow Label Tea)
6 green cardamom pods, bruised
½ teaspoon ground cinnamon powder
8 oz good quality semisweet chocolate, cut up into bite size chunks
3 tablespoons unsalted butter, at room temperature

Cocoa powder for dusting (Optional)
Crushed or chopped pistachios for coating (Optional)

Method:
1) Place the bite-sized chunks of chocolates in a medium glass bowl and set aside.
2) In a medium saucepan, heat the cream along with the tea bags, cardamom pods, cinnamon powder and honey on medium-high heat, until it reaches a boil. Once it reaches a boil remove from the heat and set aside for 30 minutes. Squeeze the tea-bags to get all the flavor out of them. It takes about 30 minutes for the chai flavors to infuse into the cream.
3) Re-boil the cream mixture and remove from the heat once it comes up to a boil.
4) Using a mesh strainer, pour the boiling cream mixture over the chocolate chunks and let it rest for 2 minutes. Discard the teabags and cardamom pods. Use a whisk and slowly start mixing the chocolate and cream until you get a smooth mixture. It is important to do this slowly to ensure that minimal air bubbles enter the mixture.
5) Now add the butter and whisk well, till it is fully incorporated. Cover with cling wrap and refrigerate for a minimum of 12 hours.
6) Take a large bowl and fill it with cold water and ice cubes. Remove the chocolate mixture from the refrigerator.
7) Dip your hands in the ice-bath and then dry them completely. Roll the chocolate mixture into one inch size balls. Note: I use a rounded tablespoon measure to ensure that all the truffles are even in size. I usually need to repeat the step of dipping my hands in the ice-bath and drying them 1-2 times in the middle of rolling out 24 truffles. Body heat melts the ganache and makes it difficult to form even balls. The ice bath step helps reduce this. This is a messy and tedious but extremely rewarding process.
8) Place the rolled balls in a serving platter and refrigerate for another 6 hours.
9) After 6 hours (or more) remove the chocolate truffles from the refrigerator and coat them with cocoa powder or crushed pistachios.
10) Refrigerate the chocolate truffles for at least another hour after coating them and before serving.

35 Responses to “Chai Chocolate Truffles”

  1. Caddie December 13, 2012 at 7:00 am #

    Ah yum yum yum!! Love it!

    • neharmorarji December 16, 2012 at 9:48 am #

      Thank you. Hope you get a chance to try it.

  2. Smriti Gupta Mathur December 13, 2012 at 7:14 am #

    This reminds me of the Dark chocolate truffle with Masala Chai granita at Hakkasan, which was heavenly! This one sounds as delish!

    • neharmorarji December 16, 2012 at 9:49 am #

      I made these at mum’s place. I’ll send bring someover the next time I make them.

  3. Allison December 13, 2012 at 12:19 pm #

    These sound divine! Now that the weather’s gotten colder, I’ve been brewing myself some (decaf, tea-less) masala chai– just the spices and the milk– still so good! The idea of turning those flavors into a chocolatey truffle is genius, and I love the presentation with the pistachios. : )

  4. gwynnem December 13, 2012 at 12:29 pm #

    These sound excellent!

  5. jenyjohn December 13, 2012 at 10:30 pm #

    This sounds great and I`m sure gonna try..my son`s b`day is nearing….so got a great idea for his treat…..:)

    • neharmorarji December 16, 2012 at 9:50 am #

      Please let me know, how they turn out. Hope you like them.

      • jenyjohn December 16, 2012 at 11:36 am #

        One Doubt… can I use green Tea bags instead of the normal ones??? sure i would let you know….

      • neharmorarji December 18, 2012 at 12:23 pm #

        Not quite sure if the green tea will work well in this recipe since chai is usually made with black tea. Let me know if you test it with green tea.

  6. Profiteroles & Ponytails December 14, 2012 at 6:34 am #

    What a lovely and creative idea!!! These look pretty and delicious!

  7. Alka Roy December 14, 2012 at 9:05 pm #

    Tasted them. They are divine and so creative. Good job,Nehs.

  8. Alka Roy December 14, 2012 at 9:10 pm #

    Tasted them. They are divine and melted in my mouth.. Very creative. Good job,Nehs.

  9. Bam's Kitchen December 15, 2012 at 8:26 am #

    Great flavors combined here but having to wait a full 12 hours to eat the truffles might be difficult.

    • neharmorarji December 16, 2012 at 9:52 am #

      They taste great even before they set. I ate a lot of it along the way! So that maybe an option! 🙂

  10. Bernice December 15, 2012 at 11:16 am #

    These looks wonderful and I just purchased green cardamom pods. I just need some whipping cream!

    • neharmorarji December 16, 2012 at 9:52 am #

      Do let me know what you think of them, if you make them.

  11. Minal December 15, 2012 at 1:52 pm #

    Have to amk the now, as they sound great and perfect for this season!

  12. princeecz December 20, 2012 at 4:13 am #

    very nice …. nice dish

  13. Adventures & Tea December 21, 2012 at 2:26 pm #

    Oh gosh, they look and sound absolutely divine! I just skimmed through your blog and love it! I’m definitely going to have to try some of those recipes soon, especially this one! Maria xx

    • neharmorarji December 31, 2012 at 8:19 am #

      Thank you! Do let me know when you get a chance to try out any of the recipes.

  14. jenyjohn December 29, 2012 at 1:17 am #

    Hi Neha… guess what.. I made these…gosh they are real good.But i did not risk with the green tea, did not want to go bad..lol…. I`m going to reblog this … it was really fantastic….:)

    • neharmorarji December 31, 2012 at 8:20 am #

      Glad they turned out great! So happy to hear that!

  15. jenyjohn December 29, 2012 at 1:18 am #

    Reblogged this on Cooks and Facts and commented:
    I have tried this and it is worth it…..

  16. petit4chocolatier January 12, 2013 at 7:04 pm #

    These look remarkable!!

  17. Sophie33 March 5, 2013 at 4:49 pm #

    They look amazing, rich & tasty too! 🙂

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