Dark Chocolate Chai Truffles

 

Get ready for the easiest holiday dessert recipe known to man— dark chocolate chai truffles!! Until about a month ago, I had NO idea that truffles were this simple to make. They’re so pretty and luscious, I figured there had to be some crazy secret to making them taste so good. Nope! Three ingredients, a few simple directions, and mostly wait time while your chocolate chills in the fridge. That’s it!

 

Dark Chocolate Chai Truffles // pumpkin & peanut butter

 

I was inspired to create these truffles by two of my favorite foodie inspirations: Minimalist Baker and the Food Network, of course! I’ve been following Dana from the Minimalist Baker for years and she never ceases to make my mouth water with her simple, yet creative vegan recipes. She posted a recipe for 2 ingredient chocolate truffles that opened my eyes to how easy this truffle making process could be and I knew I had to give it a go. But of course I had to put my own spin on it! I had been watching a Christmas special on the Food Network where they made a chai spiced truffle and that sounded like the perfect direction to go in. Time to get crackin’!

You begin by simmering a pot of milk on the stove and steeping chai tea bags in the milk to infuse it with that warm, cinnamon flavor. Then you pour the milk over a bowl of finely chopped dark chocolate, cover for a few minutes, then stir until it looks just like the chocolate bowl above. Refrain from just sticking a spoon in and going to town— I swear it’s worth the wait!

 

Dark Chocolate Chai Truffles // pumpkin & peanut butter

 

Your next steps are just refrigerating the chocolate for 1 hour, then scooping balls, rolling in cocoa powder, and popping one immediately into your mouth! Each bite is rich and creamy, and has just a hint of chai— perfect for the holiday season.

These truffles make a great gift, holiday party dessert, or just a post-dinner sweet-fix in the fridge all week long. Nate went crazzyyyy over these things and was eating them by the handful every night after dinner. I guess they’re his “new” favorite dessert (which changes weekly, of course).

So what are you baking this holiday season? Any favorites you’ve tried so far? I’m still loving these Soft Coconut Oil Molasses Cookies from Monday’s post and I’m definitely going to make these Chocolate Dipped Peanut Butter Cookies again asap. Stop by next week for some more holiday treats and healthy savory eats— I promise it’s worth it 😉

 

Dark Chocolate Chai Truffles // pumpkin & peanut butter

Dark Chocolate Chai Truffles // pumpkin & peanut butter

Dark Chocolate Chai Truffles

Prep time 2 hours, 30 minutes
Cook time 1 minute
Total time 2 hours, 31 minutes

Ingredients

  • 12oz 72% dark chocolate, finely chopped (use dairy free, if needed)
  • 1/2 cup plus 2 tbsp soy or coconut milk
  • 2 chai tea bags
  • cocoa powder for dusting

Note

recipe inspired by minimalist baker's 2-ingredient chocolate truffles

*If chocolate seems too thick, add another tablespoon or two of warm milk

Directions

Step 1
Place finely chopped dark chocolate into a large glass bowl. Set aside.
Step 2
Heat milk on the stove over medium heat until very warm. Add in chai tea bags and let the tea steep for a few minutes--- it will turn the milk a brownish tint. Remove tea bags and turn off heat.
Step 3
Immediately pour milk over chocolate in the glass bowl. Cover with a towel for 5 minutes. Lift the towel and stir until all the chocolate has melted. If there are any remaining chocolate chunks, microwave the bowl for 10 seconds, then stir, and repeat if necessary. *See note. Refrigerate the chocolate bowl uncovered for 1 hour, or until chocolate is almost solid. A great way to test it is dipping a knife into the chocolate. If it goes in and out of the chocolate easily and comes out mostly clean, it's ready!
Step 4
Once the chocolate is almost completely solid (but not quite), remove from the refrigerator and prepare a small bowl filled with cocoa powder for rolling. Use a tablespoon sized cookie scoop to scoop out a ball of chocolate, then quickly roll into an even ball with your hands and toss in the cocoa powder. Place the truffle on a parchment lined cookie sheet. Repeat until all truffles are made.
Step 5
If any of the chocolate becomes too soft to roll into a ball, refrigerate the bowl again and repeat truffle making process. The truffles should be refrigerated until served and can be frozen for up to a month!

Dark Chocolate Chai Truffles // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

13 Comments

  1. Once again, great recipe and great pictures, Liz! These look delicious. I love the idea of soaking tea bags in milk- I’m SO trying that out as a drink!
    I’ve never made truffles before… I think I should try to with this simple recipe since my family and I all LOVE chocolate and chai tea.
    xx Ellie // http://www.peanutbutterandle.wordpress.com
    p.s.- your last post for molasses cookies also looks great. I’m amazed how many cookies you were able to stack on top of each other!

    • Thanks Ellie! It’s definitely a keeper. And the molasses cookies— that was one of the most hysterical photo shoots in my food blogging history! It was like a game of Timber… I’d think I’d got them steady and the next second they’d topple over mid photo 😉

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  3. This looks and sounds incredible!! I never would have thought to infuse the milk for the truffles with any sort of tea – inspired. Will definitely be pinning for bringing to holiday parties this month!

    • Thanks Sophie! Infusing the milk gives it just a hint of chai— which is such a perfect combo with that rich dark chocolate!

  4. I love these truffles, they would make a perfect Christmas present, for my best friend for instance, she adores every ingredient on the list. 🙂 Me too, by the way, so I will make a double batch. 🙂

    • Such a good idea! There is a never a problem of too many truffles 🙂 Let me know what you think, if you get the chance!

    • Too funny! I’m loving the peanut butter in yours… obviously 😉

  5. doesnt seem as if there is enough milk. had to add more. and thinking of using the pumpkin spice almond milk or calafia pumpkin spice latte!

    • Hmmmm sorry it wasn’t enough. I’ll add a note in the recipe to add more if your chocolate seems too thick still. Thanks for the feedback!

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