Ingredients with Measurements:
- 1 cup heavy cream
- 4 chai tea bags
- 12 oz. semisweet chocolate chips
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 cup unsweetened cocoa powder
Special equipment needed:
- Medium saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream over medium heat until it starts to steam.
2. Remove the saucepan from heat and add the chai tea bags. Let steep for 5 minutes.
3. Remove the tea bags and return the saucepan to medium heat.
4. Add the chocolate chips and whisk until the chocolate is melted and the mixture is smooth.
5. Add the cinnamon, ginger, cardamom, cloves, and nutmeg to the chocolate mixture and whisk until well combined.
6. Pour the mixture into a mixing bowl and let it cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm.
8. Line a baking sheet with parchment paper.
9. Using a small cookie scoop or spoon, scoop the chocolate mixture into balls and place them on the prepared baking sheet.
10. Refrigerate the truffles for another 30 minutes or until they are firm.
11. Roll the truffles in the unsweetened cocoa powder until they are coated.
12. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours and 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 24 truffles
Nutritional information:
Calories per serving: 120
Total fat: 9g
Saturated fat: 5g
Cholesterol: 15mg
Sodium: 5mg
Total carbohydrates: 11g
Dietary fiber: 2g
Sugars: 7g
Protein: 1g
Substitutions for ingredients:
- You can use milk chocolate or dark chocolate chips instead of semisweet chocolate chips.
- You can use any type of tea you prefer instead of chai tea bags.
Variations:
- Add chopped nuts or dried fruit to the truffle mixture before refrigerating.
- Roll the truffles in crushed cookies or graham crackers instead of cocoa powder.
Tips and tricks:
- Make sure to let the chocolate mixture cool to room temperature before refrigerating to prevent condensation from forming on the truffles.
- Use a small cookie scoop or spoon to make uniform truffles.
- Dust your hands with cocoa powder to prevent the truffle mixture from sticking to your hands.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Serve the truffles at room temperature.
Presentation ideas:
Arrange the truffles on a platter and dust with extra cocoa powder.
Garnishes:
Sprinkle the truffles with chopped nuts or edible gold dust.
Pairings:
Serve the truffles with a cup of hot chai tea.
Suggested side dishes:
Serve the truffles as a dessert after a meal.
Troubleshooting advice:
- If the truffle mixture is too soft to scoop, refrigerate it for another 30 minutes.
- If the truffles are too hard to roll in cocoa powder, let them sit at room temperature for a few minutes before rolling.
Food safety advice:
Make sure to use clean hands and utensils when making the truffles.
Food history:
Chai tea originated in India and is a blend of black tea, spices, and milk. Truffles are a type of chocolate confectionery that originated in France.
Flavor profiles:
The truffles have a rich chocolate flavor with warm and spicy notes from the chai tea and spices.
Serving suggestions:
Serve the truffles as a dessert or as a sweet treat with a cup of tea.
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