Today’s mission: A moist, soft, melty and rich white chocolate truffle spiced with chai.
Gives approx. 25-30 pieces.
White Chocolate Truffle:
- 25 g of unsalted butter
- 5 tbsp. heavy cream
- 225 g finely chopped white chocolate
- 3 tsp. chaipowder (from fx. David Rio)
- Cocoapowder
Method:
1. Place a small bowl ready on the kitchen table.
2. Chop the white chocolate into fine pieces and place in a small bowl with the Chai-powder(leave room for the heavy cream.)
3. Put butter and heavy cream in a small saucepan. Stir constantly while you slowly bring to a boil. Let boil 1 minute, still stirring. Take it off the heat.
4. Pour the cream over the chocolate. Let stand about 1 min. Stir the truffle (it will look a little strange in the beginning).
5. Refrigerate for 2-3 hours.
6. Use a teaspoon or a “melon spoon” to scoop the truffle mixture. Push truffle out of the melon spoon with a finger and roll it in your hand until it is completely round. (Do not spend too much time on it, hand heat will quickly melt the chocolate and make it sticky)
7. Let them set in the refrigerator for 30 minutes.
Approx. 20 minutes before serving, take out the truffle balls from the refrigerator and roll them in the hand. Then roll the white chocolate truffles in the cocoa powder. Your chai/white chocolate truffles are now ready to serve. Enjoy!
See Shelf life of chocolate truffles.
Have a nice day
Kaloria
