There’s nothing more celebratory than chocolate, and what could be more fitting for New Year’s Eve than sparkling chocolate truffles? If you’ve never made truffles at home, now is the time – simple to make and even more satisfying to devour, these rich bites are a perfect indulgence.
An infusion of chai spices and dark rum gives the truffles a luxuriously sophisticated flavor. Drizzled with white chocolate and finished with sparkling sprinkles, all that’s left is to chill the champagne!
- 2/3 cup heavy cream
- 1 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 8 ounces semisweet chocolate, finely chopped
- 2 Tbsp dark rum
- unsweetened cocoa
- 4 ounces white chocolate, finely chopped
- pinch of salt
- 1/2 teaspoon vegetable oil
- silver and gold sprinkles
- Whisk together heavy cream, cinnamon, ginger, cardamom, cloves, and nutmeg in a heavy saucepan. Bring just to a boil over high heat (remove from heat when cream begins to bubble). Place chopped semisweet chocolate in a medium bowl; strain cream through a fine mesh strainer over chocolate and whisk mixture until chocolate is melted and smooth. Whisk in rum. Cover and refrigerate mixture until completely chilled, at least 2 hours and up to 3 days.
- Line a rimmed baking sheet with parchment paper. Lightly dust hands with cocoa; roll rounded teaspoons of the chocolate mixture into 1-inch balls. Place truffles on prepared baking sheet and chill in the refrigerator for 30 minutes.
- For the topping, combine chopped white chocolate, salt, and vegetable oil in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer white chocolate to a small piping bag and drizzle over truffles; top with sprinkles. Chill in the refrigerator for 10 minutes to set chocolate. Serve immediately or store in an airtight container in the refrigerator up to 1 week.