These intensely rich truffles don't have any sugar beyond the bit in the chocolate bar itself. You won't miss the sugar, I promise. And they're blissfully simple, despite their frou-frou reputation. Makes 30 to 40 truffles.
Place chocolate, butter, salt, and spices in a heat-proof bowl.
Bring the cream to boil, strain, and pour over the chocolate mixture.
Slowly mix with a wooden spoon until the chocolate is melted and completely smooth.
Taste a small amount and adjust spices as desired.
Stir in vanilla extract.
Pour into a square baking pan or loaf pan and let cool at room temperature until the mixture is scoop-able (1 to 3 hours).
Meanwhile, place cocoa powder in a bowl or pie plate and have at the ready.
Using a melon baller or large tablespoon, scoop chocolate into curls.
Roll each curl into a ball 1 inch in diameter, then drop into the cocoa powder and dredge well.
Shake off the excess cocoa and place balls on a parchment-lined baking sheet.
Refrigerate until firm -- 30 to 60 minutes.
If the mixture softens too much while you're rolling, refrigerate the mixture for at least 30 minutes, then continue rolling.
Chai Chocolate Truffles https://traditionalcookingschool.com/food-preparation/recipes/chai-chocolate-truffles/