These truffles with a chai chocolate ganache filling are seriously so delicious!! We've made them for Valentine's Day, but they're amazing for any occasion (or craving😉).

This recipe is and adaptation of milkandcardemom.com's Chai Truffles recipe. We've replaced the different spices with Anjali's Chai Masala w/ Extra Ginger to simplify it.

Ingredients:

• 2-3 tsp Anjali’s Chai Masala w/ Extra Ginger
• ¾ cup heavy cream
• 3 black tea bags
• 4.5 oz good-quality milk chocolate, chopped
• 10 oz milk chocolate melts

Directions:

For the ganache:

1. In a small saucepan, add the heavy cream, Anjali's Chai Masala, and black tea (removed from the bags).  Scald the cream, don’t boil it.
2. Strain the hot cream over the chopped chocolate.  Let it sit for a few minutes and then stir until smooth.

Assembling the truffles:

1. Melt the chocolate melts in the microwave in 15-second increments, stirring in between.
2. Pour the melted chocolate melts into each divot, tilting the mold around to ensure all sides and corners are coated in chocolate. Flip the mold upside down to pour out excess chocolate and scrape off excess chocolate from the top. chocolate on top and then
3. Put it in the fridge for a few minutes to harden.
4. Spoon the ganache into a piping bag and pipe the ganache into each chocolate shell, almost to the top.
5. Add more chocolate on top, covering the ganache, and scrape the surface smooth with a spatula or bench scraper.
6. Leave to set in the fridge until the truffles come out of the molds easily. Store in a cool, dry place - if they don’t get devoured first 😋