Chocolate Chai Truffles

I have wanted to attempt making truffles for a while and wanted to come up with an interesting and festive twist to a classic Christmas treat. I love the warmth and spice of Chai in the winter so I decided to try to mix the two together.  They were such a hit I made them again for a New Years party.  It's a basic truffle recipe so you could experiment with different kinds of chocolate and spices depending on our personal taste. 

Chocolate Chai Truffles:
(approx. 24 small truffles)

Ingredients:
4 ounces dark chocolate (high quality 70%) approx. 1 1/2 - 2 cups or 230g
4 ounces white chocolate - approx. 1 1/2 - 2 cups or 230g

1/2 cup of heavy whipping cream (or coconut milk)

 

1 tsp. ground cinnamon

1 tsp. ground ginger
1 tsp. masala

1 tsp. ground cardamom

1/2 tsp. nutmeg
1/2 cup icing sugar (or coconut sugar)

Step#1 In a double boiler (or a saucepan and metal bowl). Boil water and add broken up chocolate to the double boiler. Stir constantly until smooth.

Step#2 When chocolate is almost melted simmer whipping cream in a separate saucepan to a gentle simmer. Mix all the spices together in a bowl. Add 1/2 of the spices and whisk in to cream (keep the rest for truffle coating)
*If using coconut milk.  Refrigerate coconut milk for at least 5 hours and use  1/2 cup of the coconut cream from the top of the can. 

Step#3 Let cool in the refrigerator for 2 hours (until it is hard to touch but creamy enough to scoop out)

Step#4 Using a small spoon scoop the chocolate mixture and roll into balls. Roll quickly before it melts. If the mixture is too soft refrigerate for a little longer. Place the finished balls on a plate and refrigerate for up to a 1/2 hour before rolling in the truffle coating. *I was in a hurry so I rolled them in the coating right away but chilling them before would make them easier to handle.
Step#5 Mix the icing sugar and remaining spices in a bowl or plate until there are no lumps of icing sugar (or coconut sugar).

Step#6 Roll the balls in the icing sugar until coated. Refrigerate truffles for 2-3 weeks. Remove truffles from the fridge at least an hour before serving them (so they are creamy in texture)