Sunday, November 19, 2006

Indian Tea Masala Truffles - SHF#25

I found it challenging to come up with an original flavoured truffle for Sugar High Friday #25 - so in the end I didn't! I have had a box of Indian tea spice in the back of cupboard for a number of months. I bought it in an Indian frenzy at Saini Emporium in Dee Why along with some metal thali plates and huge bags of cinnamon quills. While researching truffle recipes in the net I came across a number of recipes for Chai truffles which I adapted to my spice mix.

The recipe is very easy - I haven't made truffles before and assumed that something so rich would be a little more complex but I was surprised. The hardest part was trying roll neat balls of ganach on a hot summer day!

In hindsight I could have added more spice mix, it added a subtle peppery flavour to the chocolate that wasn't unpleasant but not earth shattering.

Tea Masala Truffles

(adapted from Whole Foods Market recipe)

2/3 cups cream

200g good quality dark chocolate

2 Tbsp butter

2 tsp tea spice powder

Cocoa power for dusting

Heat cream, butter and tea spice until almost boiling. Turn off heat and stir in chocolate pieces until completely melted. Refrigerate for several hours till firm. Scoop up teaspoon-sizes balls and dust with cocoa powder. Dust your hands with cocoa powder and roll gently into balls. (Stop frequently to rinse, dry and re-powder your hands). Refrigerate until ready to serve.

Thanks to Johanna from thepassionatecook for hosting this months SHF - make sure to check out the round up!


Monica said...

Hi Georgia! nice truffles :)
Just wondering, do you know how long can handmade truffles be kept (refrigerated)?
'Coz I'm going away for the whole december and wanting to make the truffles for my colleagues for x'mas ^_^

thepassionatecook said...

these sound as divine as they are intriguing! so is the masala spice miz tea infused then or is it the other way round? thanks for playing!