Chai-Infused Fine Chocolate Truffles {Vegan}
Infused with a warming combination of Indian spices, these all-vegan chocolate truffles make the perfect treat for your Christmas dinner.
Servings: 30
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
