Chai Spiced Truffles
Dark Chocolate (min. 70% cacao) chopped
Full fat coconut cream
Place coconut cream in fridge for a few hours, remove, do not shake, open and remove cream.
Place chocolate in a medium bowl.
Crush cardamom pods, fennel seeds in a mortar and pestle or with the side of a chef’s knife or cleaver.
Place crushed spices, cinnamon sticks and coconut cream in a saucepan, on medium heat.
Bring to a simmer while stirring frequently, remove from heat, cover and let stand 10 minutes to let flavors infuse.
Return coconut cream mixture to a simmer, remove and strain into bowl with chocolate and discard spices.
Let sit until chocolate is softened (approx. 2-3 minutes).
Whisk until smooth.
Cover and let chill in fridge until mixture (ganache) is firm enough to roll into balls (approx.. 2-3 hours).
Place carob powder in a small bowl. Scoop out a small tablespoon(s) of ganache, roll into ball, then roll in carob powder. Makes about 30-40 truffles depending on size.
Chill truffles in fridge until firm (approx. 1 hour).