Makes 15 truffles.
- 4 oz (113 g) dark chocolate bar
- 1 tbsp nonsalted butter
- 1/4 cup (2 oz) heavy whipping cream
- 3 tsp Chai Spice (or any other spicy tea)
Chop up the chocolate, place into a heat-proof bowl and set aside. Combine the cream, butter and tea (loose or in a cheesecloth sack) in a small saucepan over medium heat. After bringing the mixture to just boiling, take the saucepan off the heat and let it sit for a couple of minutes.
Strain out the tea leaves, then pour the cream over the chocolate and mix together. The chocolate should be completely smooth; if not, heat it up in a microwave for 20 seconds. Cover the bowl and leave it in the refrigerator for several hours, until the chocolate is firm.
Once firm, use a spoon, melon baller or your hands to form the chocolate into small balls. The chocolate will begin to melt upon contact, so make sure you have your coating ready. You can coat the truffles with nuts, shaved chocolate, cocoa powder, sprinkles or anything else that comes to mind. Just roll the truffles in the powder.
Keep the truffles in the refrigerator on parchment paper or a plate until they’re firm, then serve.