Ingredients:

16 oz dark chocolate

Star anise is a very distinctive star shaped seed pod derived from a smaller to medium sized evergreen shrub, which is a member of the magnolia family. Grown primarily in Southern China, Japan and Vietnam, it is applied extensively in Asian cuisines, and to a lesser extent, also makes an appearance in numerous Indian dishes as well. Star anise is also 1 of the most important ingredients ingredients found in most chai tea recipes as well. It has a very pungent licorice flavor and aroma, comparable to anise seed, only stronger. The assertive flavor of this unusual spice lends itself properly to bittersweet chocolate truffle recipes, mainly because it is a lot strong enough to stand as much as even the highest percentage cacao chocolates. In fact, it is finest to use a cautious and restrained hand when adding ground star anise to any dish, including chocolate truffles, due towards the fact it can simply overwhelm the formula, and throw the overall flavor out of balance.

1 cup heavy cream

As always, when purchasing spices to add into chocolate truffle recipes, make each effort to find the specific spice in it's whole form, as any spice will quickly lose it is punch inside days, or even minutes in some cases, right after grinding. Therefore, star anise ought to usually be purchased either in complete seed pods, or broken into pieces, if you can come across them... not ground. Star anise will also benefit from a light toasting prior to grinding, so begin your recipe by taking 2-3 complete seed pods and placing them in a hot, dry skillet to toast for a number of moments to toast them up, and commence releasing the volatile oils. As soon as you start smelling the licorice notes, (2 minutes maximum) take them out and place the seed pods into a coffee grinder. Grind them up a bit, but not too fine, so that you'll be able to strain them out later. Then chop up about 200 grams of 70% or increased bitterseet chocolate, till rather fine. Place the chopped chocolates into a mixing bowl, and set aside. Then location about 100 grams of superior fresh, heavy cream into a heavy bottom sauce pot, and add inside the chunks of toasted star anise. Bring the cream and spice to a scald, and then immediately pour it via a wire mesh strainer to eliminate the spice, right into the chopped chocolate. Let the hot cream and chocolate sit for a minute, after which stir it together, until smooth, having a rubber spatula. After the chocolate sets up to a firm, yet still pliable consistency, use two teaspoons to type small elegant quenelles. Arrange the star anise truffles on a pretty serving platter and serve them with some good creamy chai, or powerful black tea for a sophisticated presentation that's certain to impress!

Directions:

Break up the chocolate into modest pieces.

Heat the cream just towards the point of simmering. Watch it the entire time, given that boiling cream can overflow the pot! Remove from heat proper away as soon as it starts to simmer.

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