Chai Truffles

I never really understood the addiction to chai that most Indian parents have until I became a parent myself. I totally get it. It’s comforting and keeps you awake and ready for the day. Chai was my inspiration for  truffle number 2 from my chocolate box I sent to my husband’s cousin’s wedding party. These were by far my favorite out of all three that I made! I loved the spices and how the black tea complimented the milk chocolate.

These truffles smelled divine and the ganache is so creamy and smooth, it just melts in your mouth! It’s seriously a must-try recipe!

I initially tried to make my own chai caramel, but my caramel seized and got all gross and lumpy. I was pretty disappointed, but I moved on to plan B and kept it simple with a ganache. Ganache for truffles are typically 2 parts chocolate and 1 part heavy cream by volume. I increased the amount of heavy cream by just a little to have a creamier ganache that wasn’t completely set.

I used Valrhona milk chocolate for the ganache so that the chai spices could still shine through and  you still get that milk-y dairy flavor that you get with chai. For the outside shell I used Guittard milk chocolate wafers so I didn’t have to mess with tempering the chocolate. I always use a good brand of chocolate melts because normal candy melts are far too sugar-y sweet and don’t taste like chocolate at all!

I ended up having a little of the ganache left over so I froze it and I’m think about stuffing it inside a cookie. What do you think? Any suggestions?

Only one more truffle recipe left! Check back on Friday to see how I made my white chocolate kesar mango and rose truffles!

Chai Truffles

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• Total Time: 1 hour
• Yield: 36 truffles, depends on mold size 1x

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Ingredients

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• 3/4 cup heavy cream
• 2 star anise
• 3 black tea bags
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp fresh ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 4.5 oz good quality milk chocolate, chopped
• 10 oz milk chocolate melting wafers

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Instructions

1. In a small saucepan, add heavy cream, star anise, black tea, cinnamon, ginger, cardamom, nutmeg, ground cloves and a pinch of salt. Scald the heavy cream, be careful not to boil it.
2. Add chopped milk chocolate to medium glass bowl and strain hot heavy cream over it. Let sit for 3 minutes and then stir until you have a thick ganache. Taste the chocolate and add additional ground spices to taste. Stir well and set aside to cool to room temperature.
3. Melt milk chocolate melting wafers in the microwave in 15 second increments, making sure to stir between each increment until all melted.
4. Spoon the cooled ganache into a piping bag and cut a small tip with a scissor. A freezer Ziploc bags works as well!
5. Pour melted milk chocolate into each mold until it is full and then flip the mold upside down over a baking sheet and tap out any excess chocolate. Flip the mold over and use a spatula to level off and remove any excess chocolate. Put in fridge to set for 2-3 minutes. Pipe in the ganache until it almost reaches the top. Pour more chocolate on top to seal and level off and remove excess with a spatula. Pop in fridge until the chocolate has set. The chocolate should easily release from the mold. Store in a cool dry place until ready to serve.

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