Chai-Infused Fine Chocolate Truffles {Vegan}

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Tonight I’m listening to Romanian interwar jazz, and somehow I managed to get into the Christmas mood. The amazing voice of Maria Raducanu reminded me of all the feelings and emotions I had when I was a child around the holidays.

I remember the winters of my childhood – it always snowed on Christmas Eve and it was so cold that our Christmas tree was frozen when my parents brought it from the market. We lived in a communist country, and although our parents struggled to buy proper food to prepare a decent Christmas meal and presents were very minimal, as children we were happier than ever.

Chai infused Fine Chocolate Truffles with Indian Spices | TheAwesomeGreen.com

Today, we can buy anything we need, but sometimes we actually forget the meaning of these celebrations. It’s really annoying to hear the same carols everywhere starting from December 1st, and see everybody in a rush to buy tons of food, clothes and gadgets.

For me, Christmas is about family, about slowly cooking something in my kitchen with my hands, no matter if it’s a complicated or the simplest recipe ever. This year I’m aiming for slow celebrations – slow enough to feel all the emotions of the family gatherings, and to understand that things are not forever and being present is what really matters.

Now, about these chocolate truffles – all of my family loves chocolate, and I can’t imagine something more appropriate to bring to the gathering at my mother’s house. Anyway, she will bake her traditional “cozonaci” with chocolate and nuts, similar to Jewish babka, so these chocolate bites are just for my pleasure to make something sweet for the Christmas table.

The idea of chai-infusing them came to me when thinking about how to make a friendly combination of chocolate and cinnamon (one that I’m not so fond of). Making a concoction of warming flavors is something different and appetizing to more people. Cardamom, ginger, anise, cinnamon and cloves – together they created a spicy, flavorful combo which gave the chocolate truffles a warming personality, which I think has enough magic to make people feel good and alive.

ALSO YUMMY:  The Ultimate Veggie Burger

Indian Spiced fine chocolate truffles, all vegan | TheAwesomeGreen.com

Chai-Infused Fine Chocolate Truffles {Vegan}
 
Prep time
Cook time
Total time
 
Infused with a warming combination of Indian spices, these all-vegan chocolate truffles make the perfect treat for your Christmas dinner.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 30
Ingredients
  • 10 oz vegan chocolate
  • 2 cups full fat coconut milk
  • 1 tsp quality black tea
  • 5-6 cardamom pods, crushed
  • 1 cinnamon stick
  • ½ tsp cloves
  • 1 anise star
  • ½ inch ginger, peeled and grated
  • Raw cacao powder, to coat
Instructions
  1. Add the coconut milk, tea and spices into a small sauce pan, and bring to boil over low heat.
  2. Simmer for 5-7 minutes, strain and discard the spices and tea.
  3. In a medium pot add the chocolate and infused coconut milk and melt over low heat (best using bain marie).
  4. When all the chocolate melted, mix to combine and remove from the heat (or bain marie).
  5. Set aside to cool, then refrigerate for at least an hour.
  6. Use an ice cream scoop or a little spoon, and your palms to shape the mixture into little truffles.
  7. Roll them on a plate with cacao powder, then store into an airtight container in the refrigerator up to two weeks.
Notes
 

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10 Comments
  • Tammie
    December 21, 2016

    The truffles sound wonderful, thank you.
    Thank you also for the link to the moody and lovely music.

    • Ana
      December 22, 2016

      Lovely to read you enjoy these, thank you!

  • Aimee | Wallflower Kitchen
    December 23, 2016

    The most beautiful truffles ever!

    • Ana
      December 24, 2016

      Awww, thank you so much Aimee! <3

  • lucie
    January 2, 2017

    These look incredible ana! Im loving that you added cinnamon, cloves and star anise to them too – such a beautiful warming twist!

    • Ana
      January 6, 2017

      Thank you Lucie, that was the Christmas magic touch! Lovely to find your blog! xo

  • Maria
    January 12, 2017

    Hi Ana,

    the truffles in the pictures look delicious!
    I tried making them, but the results was very liquidy, even after many hours in the fridge. How much coconut milk is supposed to be left after you have simmered it for the time you mention? perhaps you put it on a slightly higher temperature than i did, and more liquid evaporates?
    Or could it be that the chocolate you used was harder than mine?

    Any help would be appreciated!

    Best,
    Maria

    • Ana
      January 12, 2017

      Did you use full fat coconut milk or a lighter version? Full fat is a must when making these truffles, because the coconut oils thickens when refrigerated. I used a simple dark chocolate (80% cocoa). I really hope this helps!

      • Maria
        January 12, 2017

        I have never seen in the market “full fat” coconut milk, perhaps i never noticed… and I am pretty sure that the chocolate, although “dark”, had less than 80% cocoa. I will pick the ingredients more carefully next time, thank you for the tips! Maria

        • Ana
          January 12, 2017

          I don’t think it’s labeled “full-fat”, only make sure you don’t choose a skimmed version. To test it, you can refrigerate overnight and in the morning it should be looking like butter (you can whip this one and make cream!!). Fingers crossed if you try this one again!

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