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Dark Chocolate Chai Truffles
Smooth and silky dark chocolate truffles infused with the wonderfully fragrant spice flavours of chai tea!
Ingredients
For the ganache:
- 6 oz 170g dark chocolate (64% cocoa), chopped into very small pieces
- 2 oz 56g milk chocolate, chopped into very small pieces
- ⅔ cup 150ml 35% whipping cream
- 1 teaspoon honey
- 1 bag green or orange pekoe tea
- 1 cinnamon stick broken into pieces
- 5 whole cloves
- 3 cardamom pods crushed
For coating:
- ½ cup finely chopped pistachios
- ½ cup unsweetened shredded coconut
- ½ cup cocoa powder
Instructions
- To make the ganache, place both types of chocolate in a heatproof bowl and set aside.
- Combine cream, honey, tea bag, cinnamon stick, cloves and cardamom pods in a small saucepan over medium-low heat. Heat slowly and gently, stirring frequently, until it comes to a boil. Remove from heat, cover and let steep for 30 minutes to infuse the cream with the chai flavours.
- Reheat cream until it just comes to a simmer. Immediately pour it through a fine mesh sieve directly over the chopped chocolate in the bowl. Press against the sieve to extract as much cream as you can. Discard tea bag and spices.
- Let ganache stand undisturbed for 1 minute at room temperature before stirring with a spatula until completely melted, smooth and glossy. Let cool and set at room temperature for at least 1 hour and then cover the bowl with plastic wrap and refrigerate until firm, about 3 hours.
- Line two baking sheets with parchment or wax paper and set one aside. Using a small spoon, scoop up teaspoons of ganache and roll between your palms to form balls. While the exterior is slightly melted and tacky from the warmth of your hands, roll them around in chopped pistachios so that they are evenly coated.
- Store truffles in an airtight container in the refrigerator, but let them sit at room temperature for about 20 minutes before serving.
