Christmas is one week away. I have sent all my Christmas presents and will send my cards on Monday. Now it is time to make little gifts for friends and neighbors. The last few weeks have been so busy that I still have to wrap the presents for my kids.
INGREDIENTS
12 ounces (2½ cups) of high quality white chocolate (I used the Santa Bárbara de Río Tigre chocolate)
½ cup heavy whipped cream
3 chai tea bags
FOR HUMIDITY
8 ounces of white chocolate (you could use chocolate bark for this) or 1 cup of chopped nuts.
INSTRUCTIONS
Cut the white chocolate in small pieces and put it in a heatproof container.
Put the cream in a small pan (I used a 0.5 quart pan) and add the tea bags. Heat it over medium heat until you see the bubbles rise around the edges. Stir constantly while the cream heats up. The cream should be chai in color after heating. If it is not, let the chai brew for a few more minutes before removing the bags from the cream.
Pour the hot cream mixture over the chocolate and let it rest without interruption for 10 minutes. Then stir until smooth.
Refrigerate until semi-firm. Then use a small ball of cookies or a melon mold to remove the truffle balls. Place the balls on a piece of parchment paper or on a silpat mat and refrigerate them until they are hard.
Melt the chocolate or prepare nuts.
Roll the balls in the palm of your hands to make them more round. You can roll them in the nuts or dip them in melted white chocolate or both 🙂