Chai Spiced Truffles
Servings Prep Time
30-40truffles 4hours
Cook Time
Servings Prep Time
30-40truffles 4hours
Cook Time
  • 9Ounces Dark Chocolate (min. 70% cacao) chopped
  • 10 Cardamom pods
  • 3Teaspoons Fennel seeds
  • 2 Cinnamon sticks
  • 1 1/4 Full fat coconut cream
  • 1/2 Cup Carob powder
  1. Place coconut cream in fridge for a few hours, remove, do not shake, open and remove cream.
  2. Place chocolate in a medium bowl.
  3. Crush cardamom pods, fennel seeds in a mortar and pestle or with the side of a chef’s knife or cleaver.
  4. Place crushed spices, cinnamon sticks and coconut cream in a saucepan, on medium heat.
  5. Bring to a simmer while stirring frequently, remove from heat, cover and let stand 10 minutes to let flavors infuse.
  6. Return coconut cream mixture to a simmer, remove and strain into bowl with chocolate and discard spices.
  7. Let sit until chocolate is softened (approx. 2-3 minutes).
  8. Whisk until smooth.
  9. Cover and let chill in fridge until mixture (ganache) is firm enough to roll into balls (approx.. 2-3 hours).
  10. 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.
  11. Chill truffles in fridge until firm (approx. 1 hour).
  12. Enjoy!