Chai Tea Truffles
Makes about 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 black tea
Coating (nuts, shaved chocolate, cocoa powder, sprinkles)
1. Chop up the chocolate and set aside in a heat-proof bowl. Combine the butter, cream 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.
2. Strain out the tea leaves, then pour the cream over the chopped chocolate and stir. The chocolate should be completely smooth; if not, heat it up in a microwave for 20 seconds. Cover the bowl and leave in the refrigerator for several hours, until the chocolate is firm.
3. 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 use anything as coating; just roll the truffles in it.
4. Keep the truffles in the refrigerator on parchment paper or a plate until they’re firm, then serve.