CHAI SPICED CHOCOLATE TRUFFLES

The Ganache

• 450g Dark Chocolate, finely chopped¹
• 1 1/4 Cups Thickened Cream
• 3 Tbsp Bondi Chai Ginger n Spice
• 1 Tsp Vanilla Extract
• 1 Tbsp Butter

The Coating

• 1 Tbsp Bondi Chai Ginger n Spice
• 1 Tbsp Cocoa or Cacao Powder
• 200g Chocolate Buttons

The Ganache

3.   Remove the mixture from the heat and pour over the chopped chocolate. Leave to sit for 3 - 5 minutes to allow the chocolate to melt. 

4.   Using a spoon, stir the mixture until completely combined, smooth and with no lumps.²

From this point, you can use the ganache mixture in different ways...  

Truffle Balls

3.   Using a melon baller, scoop out balls of ganache and place them on the tray.  

4.   Put the tray back in the fridge for 15 minutes so that the ganache can set again. 

5.   Mix 1 tbsp of Cocoa or Cacao powder and 1 tbsp of Bondi Chai Ginger n Spice in a small bowl. 

6.   Using a pair of small tongs or spoons, roll each ball in the powder mixture to coat them evenly. 

7.   Store at cool room temperature or in the fridge for 3 - 5 days. Dusted truffles can be packed together without sticking together.

Chocolate Moulds

1.   Put the chocolate buttons in a medium or large mixing bowl in the microwave for short increments until completely melted. 

2.   Spoon the mixture into the moulds to completely fill them, tap on the countertop to lift any air bubbles to the surface, then flip the moulds upside down over the bowl again to let all the excess chocolate drain out. Only the sides of the mould indents should be coated.

3.   Put the moulds in the fridge for 5 minutes or until set. 

4.   Pour the ganache mixture directly into the chocolate moulds until almost full. 

5.   Pour more melted chocolate until the mould is full and scrape off the excess. 

6.   Place the moulds back in the fridge for a few hours until the chocolate and ganache have set. If you like the ganache to be softer, reduce the setting time in the fridge.* 

7.   Remove the ganache truffles from the moulds.³

Hot Tips:

1.   Our resident baker finds that Old Gold 70% Cocoa works best, but any dark chocolate can be used. 

2.   DON'T use a whisk. A whisk might be the obvious go-to utensil, but this will create unwanted air bubbles in the ganache. 

3.   If the moulds you are using have any indents in them (like this one from House), you can also add some extra melted chocolate (like white or milk chocolate) to them and pop them back in the fridge for 15 minutes to set. 

* NB: The chocolate will set faster than the ganache.