chai chocolate truffle recipe
featuring silk road chai tea

chai chocolate truffles
silk road chai

Place 1 tbsp. Silk Road Chai loose tea in 4 tbsp. whiskey. Infuse for 24 hrs, and strain. Place 4 tbsp. Silk Road Chai in cream and heat on low for 15 min. Strain tea leaves from cream. Place cream back onto stove, add butter and chocolate chunks. Keep on low heat, stirring constantly until chocolate is melted and all ingredients are dissolved. At the very end, quickly stir in infused whiskey. Refrigerate for 30–60 min to set, and then roll chocolate into round balls, working quickly so that chocolate doesn’t melt. Rinse hands in cold water if they get too warm. Sift together equal parts icing sugar and cinnamon powder. Dip chocolate truffles in icing sugar/cinnamon powder and place on a plate. *The following teas also work well in this recipe: Herbal Chai and Red Bush Chai.

6 tbsp. Silk Road Chai loose tea* 4 tbsp. whiskey 300g milk chocolate broken into small chunks 300g dark chocolate broken into small chunks 250ml cream 120g unsalted butter icing sugar cinnamon powder

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