advertisement

Chai Spice Chocolate Truffles

8 ounces dark chocolate, roughly chopped

1 cup heavy cream

2 tablespoons unsalted butter

¼ teaspoon ground cardamom

½ teaspoon cinnamon

1 teaspoon ground dry ginger

¼ teaspoon ground cloves

1 teaspoon sugar

½ cup cocoa powder

Set the chocolate in a medium bowl. Set aside.

In a medium saucepan over medium, combine the cream and butter. Heat until the butter melts and the cream starts to bubble. Be careful not to burn the cream. Pour the hot milk mixture over the chocolate, whisking to melt the chocolate until you have a smooth mixture. Add the cardamom, cinnamon, ginger, cloves and sugar. Mix well, then refrigerate for at least 2 hours, or until firm.

To make the truffles, place the cocoa powder in a bowl to one side. Using a melon baller or small cookie scoop dipped in hot water, scoop out a little of the firm chocolate mixture and shape into a ball. To coat, roll around in the bowl of cocoa powder until well covered. Store in the refrigerator for up to 2 weeks.

Makes 48 truffles

Nutrition information per truffle: 50 calories; 40 calories from fat (80 percent of total calories); 4 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 0 mg sodium; 3 g carbohydrate; 1 g fiber; 2 g sugar; 1 g protein.

Meera Sodha

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.