A whiskey truffle like no other!
Make irresistible chocolate truffles with SILK ROAD CHAI tea for a luscious, mouthwatering treat with a touch of spice. It’s easier than you think!
- 6 tbsp. SILK ROAD CHAI*
- 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
Prepare tea-infused whiskey the day before. 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 minutes 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 dish, ready to serve.
*This recipe also works well will HERBAL CHAI.