Chai Truffles make the perfect party bites. Chai-lovers will go crazy for these spicy-sweet desserts.
3/4 cup whipping cream
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 (12-oz.) packages semisweet chocolate morsels
2/3 cup Dutch process cocoa
1/2 cup powdered sugar
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon kosher salt
How to Make It
Bring whipping cream, 1 tsp. ground cardamom, ground ginger, 1/2 tsp. ground cinnamon, and 1/4 tsp. freshly ground black pepper to a boil over medium-high heat; remove from heat. Add semisweet chocolate morsels, and stir until melted. Pour into a lightly greased 11- x 7-inch baking dish. Chill 2 hours. Remove from refrigerator, and let stand 20 minutes. Shape into 1-inch balls (about 2 tsp. per ball). Whisk together cocoa, powdered sugar, 2 tsp. freshly ground black pepper, 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground cardamom, and kosher salt in a shallow dish. Roll balls in cocoa mixture. Store in refrigerator up to 2 weeks.
PACKAGE THEM IN: Hip 2B Square Boxes (85 cents; thinkgarnish.com)