I usually make a big batch of these Chai Spiced Orange Chocolate Truffles and stash them in the freezer. I love these because they are indulgent but without any added sugars. I use medjool dates to sweeten the pot!
These would be also nice to gift during the holidays or placed on your Christmas cookie plate. When you bite into one they are soft and melt-in-your-mouth. Store in the freezer for up to one month and they will hold their shape.
CHAI SPICED ORANGE CHOCOLATE TRUFFLES
Method of Preparation:
1) In a bowl, soak medjool dates in hot water for 30 minutes. Set aside.
2) In a double boiler over the stove, gently melt chocolate. (A double boiler is a pot of boiling water with a bowl placed on top to melt the chocolate. This way chocolate won’t burn). Stir in cream, vanilla extract, ARVINDA'S CHAI MASALA and orange zest.
3) In a food processor, purée dates with water until a smooth paste. In a separate big bowl combine date paste with chocolate mixture. Chill in freezer for 30 minutes.
4) Form into truffles and roll in coconut. Enjoy on a treat day!
1 PKG. pitted medjool dates (340g)
1/4 CUP hot water
300G dark bittersweet chocolate
1/2 CUP 10% light cream
1/2 TSP. vanilla extract
1 TSP. ARVINDA'S CHAI MASALA
zest of an orange
1 CUP shredded unsweetened coconut