The Truffle With Love

Valentine's Day is just around the corner, and you may be looking for something a little special to prepare for your special someone... Like these delicious truffles from the Boston Chai Party. We've made a few tweaks to the recipe so that you can enjoy the Bondi Chai and chocolate truffles with your loved one!

What's in it?

For The Ganache

- 450g Dark Chocolate, finely chopped¹

For The Coating

- 1 Tbsp Bondi Chai Ginger n Spice

- 1 Tbsp Cocoa or Cacao Powder

- 200g Chocolate Buttons

Equipment

- 2 x medium / large heat-resistant mixing bowls

- Small bowl

- Saucepan

- Large and small spoons

- Small tongs

- Chocolate moulds

- Melon baller

- Tray

- Baking paper

- Small sieve, for dusting

📷 Merve Aydin via Unsplash

How does it go together?

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

📷 Maria Georgieva via Pexels

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.  

📷 Amirali Mirhashemian via Unsplash

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.  

Will you be making anything special for your Valentine?