Chocolate Garam Masala Truffles

• RawSpiceBar's Punjabi Garam Masala Spices
• 12 ounces bittersweet chocolate, chopped
• 3/4 cup heavy cream
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon sea salt

1. 1. Add 3-4 inches of water to a double boiler, set to boil. Add chopped chocolate to top of double boiler but keep removed from heat.
2. 2. In separate saucepan, bring heavy cream to a boil. Once boiling, pour over chocolate in double boiler. Gently mix the two and set over broiler, stir until the chocolate melts.
3. 3. Stir in RawSpiceBar's Punjabi Garam Masala Spices (leave a pinch for dusting) and remove from heat. Cover & refrigerate mixture until firm- about 2-4 hours.
4. 4. After mixture is firm, roll a teaspoonful of truffle mixture into a sphere with your hands. Set rolled truffles on parchment lined cookie sheet.
5. 5. Let rolled truffles sit for about 10 minutes at room temperature.
6. 6. Add remaining RawSpiceBar Garam Masala Spices to a small bowl. Drop in and lightly dust each truffle in the spices and set back on the cookie sheet.
7. 7. Allow dusted truffles to firm up in the fridge for another 30 minutes. Once firm, shake off any excess spice & enjoy!

garam masala, bittersweet chocolate, heavy cream, vanilla, salt

Taken from www.epicurious.com/recipes/member/views/chocolate-garam-masala-truffles-58389106 (may not work)