Vegan chai chocolate truffles

Vegan chai chocolate truffles

Total: 1 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 118 kcal
, Fat: 8 g
, Carbohydrate: 6 g
, Protein: 3 g

Truffles always bring back lots of childhood memories for me. As children, we were always allowed to choose a truffle to eat at grandma's. Even back then, I preferred the dark chocolate truffles to the milk chocolate or white chocolate varieties. Thanks to the Christmas spices, these vegan truffles are perfect for the colder months and have a wonderfully chocolatey taste. Tip: Dissolve a truffle in a cup of hot milk to make a delicious chai hot chocolate.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Truffle mixture

70g cocoa powder
1tsp cinnamon
½tsp bourbon vanilla powder
½tsp ginger powder
¼tsp ground cardamom
1pinch nutmeg
1pinch salt
30g vegan, dark chocolate, finely chopped
3tbsp coconut oil
2tbsp rice syrup (or maple syrup)

To shape the truffles

2tbsp cocoa powder
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How it's done

Truffle mixture

In a bowl, mix the cacao with all the other ingredients up to and including the salt. Place the chocolate, coconut oil and rice syrup in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, keep stirring until smooth, add to the spices, stir until smooth. Cover and chill for approx. 30 mins.

To shape the truffles

Divide the mixture into 8 equal portions, shape into balls, place on a sheet of baking paper, chill for a further 30 mins. Toss the truffles in the cacao.

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