We're taking all the aromatic spices of chai tea and turning them into a chocolate truffle.
2/3 cup heavy cream
1 tablespoon black tea
1/2 cinnamon stick, broken into pieces
4 green cardamom pods, crushed
1 1/4-inch piece fresh ginger
8 ounces semisweet chocolate
1 cup cocoa powder
1 tablespoon ground cinnamon
1/2 tablespoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground ginger
In a small pot over low heat, warm up the cream with the tea, spices and ginger until warmed through, about 10 minutes. Do not boil.
Pour chai tea mixture through a strainer into a heatproof bowl on a double boiler. Carefully place the chocolate into the chai tea mixture, and stir to melt and combine completely.
Pour truffle mix into a baking dish and place in freezer until set. Use a spoon to scoop equal portions of truffle, roll into balls, and place on a sheet tray to freeze again.
For the chai-spiced cocoa powder combine cocoa powder, ground cinnamon, cardamom, cloves, and mix.
Take truffles and roll them in the mix until fully covered.
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