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Exclusive Recipe by Chef Hari Nayak

Chai Cinnamon Truffle

Chef Nayak has pioneered the next generation of Indian cooking in his best seller “Modern Indian Cooking.”  Also an innovator, Chef Nayak introduced America’s first ice cream patisserie, Halo Fete. Crossing over cultures and an inspiration to chefs worldwide, this is what he offered to Varli readers:

Chai Cinnamon Truffle

Makes 5 Dozen Truffles

  • 1 pound semi sweet chocolate, finely chopped
  • 2 cups heavy cream
  • 1 cinnamon stick
  • ½ cup tea leaves
  • 4 tablespoons unsalted butter, softened
  • Cocoa powder, for dusting 

Place the chopped chocolate in a medium bowl and set aside.

Using a small pot, bring the cream and cinnamon to boil. Remove from heat, add the tea and infuse for 5 minutes. Strain the hot cream through a fine sieve over the chocolate. Using the back of the spoon, press the tea leaves to extract as much flavor as possible. Allow the cream to soften the chocolate for 2 minutes. Using a whisk, stir the chocolate mixture slowly until smooth. Add the butter, stirring until mixed. Transfer the chocolate cream mixture into a flat pan and cover with plastic wrap, making sure the plastic wrap touches the entire surface of the mixture. Refrigerate for at least 2 hours until the chocolate is set.

Place the cocoa powder in a shallow plate. Using a teaspoon dipped in hot water, form ½ inch balls of the chocolate mixture. If the mixture gets too soft while working, refrigerate until set. Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.