Can I use milk chocolate instead of dark?

Absolutely! I actually made a batch with milk chocolate for my niece’s birthday. Just know they’ll be sweeter - I’d cut the honey to 1/2 tbsp. White chocolate works too, but you’ll want to double the chai spices to stand up to the sweetness.

How long do these truffles last?

In an airtight container, they’ll stay perfect for 2 weeks in the fridge (if they last that long!). You can also freeze them for up to 3 months - just thaw overnight in the fridge. The cocoa coating might need a refresh after freezing though.

Help! My ganache is too soft to roll!

No worries - happens to me too sometimes! Just chill it another 30 minutes. If it’s still sticky, dust your hands with cocoa powder before rolling. Worst case? Call it chocolate chai mousse and eat it with a spoon - still delicious!

Can I make these vegan?

You bet! Swap the cream for full-fat coconut milk and use dairy-free chocolate chips. I’ve had great results with maple syrup instead of honey too. The texture will be slightly softer, so roll them straight from the fridge.

Chocolate Chai Truffles: Irresistible Bliss in Every Bite

Description

Rich chocolate truffles infused with warm chai spices for a cozy treat.

Ingredients

1 cup dark chocolate chips
1/2 cup heavy cream
1 tsp chai spice blend
1 tbsp honey
1/4 cup cocoa powder for dusting

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Instructions

Heat cream until steaming.
Pour over chocolate chips and let sit for 2 minutes.
Whisk until smooth.
Stir in chai spices and honey.
Chill mixture for 2 hours.
Scoop and roll into balls.
Coat with cocoa powder.
Chill until firm.

Notes

Store in airtight container.
Best served at room temperature.
Double the recipe for larger batches.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: Fusion