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homemade masala chai truffles

Masala Chai Truffles

These Masala Chai Truffles blend dark chocolate with the cozy warmth of chai spices. Each bite is smooth, rich, and gently spiced — like a cup of chai turned into a decadent little dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 25 minutes
Servings: 20 truffles
Course: Dessert
Cuisine: Fusion (Indian-inspired with Western chocolate truffle base)
Calories: 120
Ingredients Method Notes

Ingredients
  

Chai Spice Mix
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground black pepper
  • Pinch of nutmeg optional
Truffle Base
  • 8 oz dark chocolate around 70% cacao, finely chopped
  • ½ cup heavy cream
  • 2 tbsp unsalted butter
  • 2 black tea bags or 2 tsp loose black tea
  • 1 tbsp honey optional, for sweetness
  • Pinch of salt
  • Cocoa powder crushed pistachios, or melted chocolate for coating

Method
 

Step 1 – Infuse the Cream:
  1. Heat the cream in a small saucepan until it just begins to simmer. Remove from heat, add tea bags, and steep for about 5–7 minutes. Discard tea bags.
Step 2 – Melt the Chocolate:
  1. Put the chopped dark chocolate and butter into a heatproof bowl. Pour the warm, tea-infused cream over the top. Let it sit for a minute, then stir until smooth and glossy.
Step 3 – Add the Flavors:
  1. Mix in the chai spice blend, honey, and salt. Stir well to combine. This is your spiced ganache base.
Step 4 – Chill the Ganache:
  1. Cover the bowl and place it in the refrigerator for 1–2 hours, until firm enough to scoop.
Step 5 – Shape the Truffles:
  1. Use a small scoop or spoon to roll the ganache into small balls. Roll gently between your palms to make them round.
Step 6 – Coat the Truffles:
  1. Roll each truffle in cocoa powder, crushed pistachios, or dip them in melted chocolate for a smooth finish.
Step 7 – Store and Serve:
  1. Keep the truffles in an airtight container in the fridge. Bring to room temperature before serving for the best texture.

Notes

  • The quality of chocolate matters — use good dark chocolate for best results.
  • You can swap black tea for decaf or even green tea for a milder taste.
  • These truffles make great gifts. Store them in the fridge and serve slightly chilled or at room temperature.
  • If you’re making a big batch, freeze uncoated truffles for up to a month