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.
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.
Chai-Infused Fine Chocolate Truffles {Vegan}
Ingredients
- 10 oz vegan chocolate
- 1/3 cups full fat coconut milk
- 1 tsp quality black tea
- 5-6 cardamom pods crushed
- 1 cinnamon stick
- 1/2 tsp cloves
- 1 anise star
- 1/2 inch ginger peeled and grated
- Raw cacao powder to coat
Instructions
- Add the coconut milk, tea and spices into a small sauce pan, and bring to boil over low heat.
- Simmer for 5-7 minutes, strain and discard the spices and tea.
- In a medium pot add the chocolate and infused coconut milk and melt over low heat (best using bain marie).
- When all the chocolate melted, mix to combine and remove from the heat (or bain marie).
- Set aside to cool, then refrigerate for at least an hour.
- Use an ice cream scoop or a little spoon, and your palms to shape the mixture into little truffles.
- Roll them on a plate with cacao powder, then store into an airtight container in the refrigerator up to two weeks.
Notes
December 21, 2016
The truffles sound wonderful, thank you.
Thank you also for the link to the moody and lovely music.
December 22, 2016
Lovely to read you enjoy these, thank you!
December 23, 2016
The most beautiful truffles ever!
December 24, 2016
Awww, thank you so much Aimee! <3
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!
January 6, 2017
Thank you Lucie, that was the Christmas magic touch! Lovely to find your blog! xo
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
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!
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
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!
December 18, 2017
I was browsing on Foodgawker looking for some Christmas treats to make for my beloved ones. I clicked on you recipe and when I started reading I realized you were Romanian..as I am. What a funny coincidence! I’m going to try and make these truffles, along with traditional cozonaci 🙂
Craciun fericit draga Ana!
December 19, 2017
Wow, that’s so great! Those truffles are my favourite treat, I really hope you will love them too! Craciun fericit, the pup cu drag! 🙂
February 11, 2020
Hi, I have a question, the vengan chocolate you used,how much sugar does it contain? Because you didn’t add any sugar, Can you recommend a brand? Thank you!
February 12, 2020
I remember using an 80% dark chocolate bar with 15 g sugar/100g. If you want to add more sugar, I suggest 1 tbsp coconut sugar or 1 tbsp maple syrup. I like to keep the sugar intake really low, but I totally understand a sweet tooth 🙂
July 15, 2020
I’m looking forward to making this recipe soon! I have a question about the spices: I have cardamom powder, clove powder, and anise seeds, I don’t have the cardamom pods, full clove, or anise star. Do you think it should be fine using the powered versions? I’m so excited to finally have vegan truffles
August 3, 2020
The powder versions should work just fine, as they mix in with the rest of ingredients.