Truffle Base
12 ounces 85% dark chocolate, coarsely chopped
1 tablespoon butter
1/4 teaspoon sea salt
1 cup heavy cream
1/2 teaspoon vanilla extract
cocoa powder or raw cacao powder, for dredging
Chai Spice Blend
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon black pepper
Makes 30 to 40 truffles.
Place chocolate, butter, salt, and spices in a heat-proof bowl. Bring the cream to boil, strain, and pour over the chocolate mixture.
Slowly mix with a wooden spoon until the chocolate is melted and completely smooth. Taste a small amount and adjust spices as desired. Stir in vanilla extract. Pour into a square baking pan or loaf pan and let cool at room temperature until the mixture is scoop-able (1 to 3 hours).
Meanwhile, place cocoa powder in a bowl or pie plate and have at the ready. Using a melon baller or large tablespoon, scoop chocolate into curls. Roll each curl into a ball 1 inch in diameter, then drop into the cocoa powder and dredge well.
Shake off the excess cocoa and place balls on a parchment-lined baking sheet. Refrigerate until firm — 30 to 60 minutes. If the mixture softens too much while you’re rolling, refrigerate the mixture for at least 30 minutes, then continue rolling.
Store in the refrigerator for up to one month, but let sit at room temperature for 20 to 30 minutes before serving.
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