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Chai-Spiced Truffles

Source of Recipe


From "Brittles, Barks, and BonBons" by Charity Ferreira



List of Ingredients



• 12 ounces bittersweet or semisweet chocolate, finely chopped
  
• ¾ cup whipping cream
  
• 1 Tbsp vanilla extract
  
• 3 Tbsp unsweetened cocoa powder
  
• 1 tsp ground cinnamon
  
• 1½ tsp ground cardamom
  
• ¼ tsp ground cloves
  
• Fluted 1-inch paper candy cups (optional)
  






Instructions



1. Place the chopped chocolate in a large bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir gently with a flexible spatula until the chocolate is melted and smooth. (If the chocolate does not melt completely, place the bowl over a pan of hot water and stir until smooth.) Stir in the vanilla. Cover with plastic wrap and refrigerate until firm enough to scoop, at least 3 hours.
   
   
2. Line a baking sheet with waxed paper. Scoop out tablespoon-size portions of the chocolate mixture; place them on the waxed paper. If the mixture is too firm to scoop, let it stand at room temperature for about 30 minutes to soften.
   
   
3. Stir together the cocoa and spices on a plate. Dust your hands lightly in the cocoa mixture. Shape each scoop into a ball, then roll it in the cocoa mixture to coat. Place the truffles in paper cups, if desired. Refrigerate the truffles between layers of waxed paper in an airtight container for up to one week.
   
   Makes about 24 (¾-inch) truffles.