Chocolate Chai Truffles

Chocolate Chai Truffles

Casey Corn

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We're taking all the aromatic spices of chai tea and turning them into a chocolate truffle.

Chai Truffles


  • 2/3 cup heavy cream

  • 1 tablespoon black tea

  • 1/2 cinnamon stick, broken into pieces

  • 4 green cardamom pods, crushed

  • 2 cloves

  • 1 1/4-inch piece fresh ginger

  • 8 ounces semisweet chocolate

  • Topping:

  • 1 cup cocoa powder

  • 1 tablespoon ground cinnamon

  • 1/2 tablespoon ground cardamom

  • 1 teaspoon ground cloves

  • 1 teaspoon ground ginger


  1. 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.

  2. 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.

  3. 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.

  4. For the chai-spiced cocoa powder combine cocoa powder, ground cinnamon, cardamom, cloves, and mix.

  5. Take truffles and roll them in the mix until fully covered.





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