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Author Notes: Pure, dark chocolate paired with a bit of texture and flavor is among our favorites. These have a nice peppery, gingery kick from our Rose & Chai spices from February’s spice box and make a great homemade food gift for Valentine’s Day (if we don’t say so ourselves). —RawSpiceBar
piece RawSpiceBar's Rose & Chai Spices
ounces bittersweet chocolate, chopped
cup heavy cream
teaspoons vanilla extract
teaspoon sea salt
- Add 3-4 inches of water to a double boiler, set to boil. Add chopped chocolate to top of double boiler but keep removed from heat.
- In separate saucepan, bring heavy cream to a boil. Once boiling, pour over chocolate in double boiler. Gently mix the two and set over broiler, stir until the chocolate melts.
- Stir in vanilla and half of RawSpiceBar’s Rose & Chai spices and vanilla extract and remove from heat. Cover & refrigerate mixture until firm- about 2-4 hours.
- After mixture is firm, roll a teaspoonful of truffle mixture into a sphere with your hands. Set rolled truffles on parchment lined cookie sheet.
- Let rolled truffles sit for about 10 minutes at room temperature.
- Add remaining RawSpiceBar Rose & Chai Spices to a small bowl. Drop in and fully coat each truffle in the spices and set back on the cookie sheet.
- Allow coated truffles to firm up in the fridge for another 30 minutes. Once firm, shake off any excess spice powder and ENJOY!
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