Chai Spiced Chocolate Truffles
Difficulty: Easy | Makes: 10 Servings
Full of fall flavors, this chocolate truffle features warm notes of cinnamon, clove, anise, and cardamom with a hint of rose water.
Ingredients
- 1lb 14 ounces dark chocolate
- 2 cans (13.5oz) Roland® Coconut Milk
- 2 tablespoons loose black tea
- 1 teaspoon rose water
- 1-1/2 teaspoon ground cardamom
- 4 cinnamon sticks
- 1 teaspoon cloves
- 3 anise star pods
- 1/2 ounce fresh ginger, peeled and sliced
- Dried rose petals or Roland® Pink Peppercorns, for garnish
Directions
- Bring coconut milk, tea, rose water, and spices to a boil in saucepan. Let simmer for approximately 5 minutes. Turn off heat and strain out solids
- Pour the hot milk over chopped chocolate and stir until combined, use a bain marie if heat from coconut is not enough to completely melt the chocolate
- Let ganache chill for 3-4 hours. Scoop small rounds and roll in cocoa powder. Top with dried rose petals or pink peppercorns
