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White-chocolate chai truffles

April 8, 2009

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Makes 3 to 4 dozen

This is one variation of the truffle recipe developed by the MIT Lab for Chocolate Science.

GANACHE

1/2 cup heavy cream
2 chai tea bags
2 cups white chocolate chips
1. Set up a double boiler with 2 to 3 inches of water in the bottom pot. Pour the cream in the top pot, and heat until it begins simmering gently. The top should never be too hot to touch.

2. Cut the teabags and tip the leaves into the cream. Let the tea steep for 4 minutes. Strain the cream into a bowl. Return the cream to the double boiler. Turn the heat to low. Stir in chocolate chips, one small handful at a time. Let the chocolate in the pan melt almost completely before adding another handful. Once all the chips are melted and the ganache is smooth, remove the top pot from the bottom. Wipe the water off the bottom and sides. Set aside for 10 minutes or until cool.

3. Spoon the ganache into a plastic bag. Place in the freezer for 45 to 60 minutes or until the ganache is firm but pliable. If the mixture becomes too solid, let it sit at room temperature until it softens.

COATING AND DECORATION

1 1/2 cups white chocolate chips
1/2 cup finely chopped almonds or walnuts
1. Line a rimmed baking sheet with parchment paper. With scissors, snip a 3/4-inch triangle from one bottom corner of the bag of ganache. Pinching the top edges of the bag with both hands, squeeze the ganache one mound at a time onto the paper. To make perfect spheres, gently roll the balls between your fingertips. If the truffles do not hold their shape, return the ganache to the freezer. When all the chocolate is shaped, place the baking sheet in the freezer for 30 minutes or until the balls harden.

2. Set aside 6 white chips. In the top of a double boiler over low heat, melt the remaining chips. When it is almost melted, remove it from heat and stir several minutes until smooth. Wipe the bottom of the pot. Toss in the extra chocolate chips without stirring. This helps the chocolate cool properly.

3. Line another rimmed baking sheet with parchment paper. Using two forks or a candy-dipper, dip the ganache balls in the white chocolate so they are coated all over. Set them on the clean parchment. Sprinkle lightly with nuts. Refrigerate the finished truffles for 10 minutes or until the chocolate sets.

4. Remove the chocolate bits around the edges of the truffles; store the truffles in an airtight container between sheets of wax paper. Adapted from MIT Lab for Chocolate Science