Chai Infused Fudgy Chocolate Truffles

Sheri Silver June 06, 2025

A Cozy Twist on a Classic Treat - Chai Spiced Truffles

Truffles are the little black dress of desserts: elegant, effortless, and endlessly customizable. With just two basic ingredients, heavy cream and chocolate, you can create ganache truffles that are rich, smooth, and ready to take on any flavor you dream up. In this version, we’re steeping the cream with a homemade chai spice blend for a warm, aromatic twist that feels perfect for gifting, entertaining, or savoring solo.

The process is simple, but the result is anything but ordinary. Whole spices like cinnamon sticks, cardamom pods, cloves, and star anise are gently toasted to release their oils and then steeped in cream alongside black tea leaves. The infused cream is then poured over chopped bittersweet chocolate to create a silky, spiced ganache. A splash of chocolate extract deepens the flavor even further.

Once chilled, the ganache firms up beautifully, ready to be scooped, rolled, and dusted in cocoa powder. The result? An irresistibly smooth truffle with bold chai flavor and just the right hit of dark chocolate.

Whether you’re making these for a holiday treat box, a dinner party dessert board, or just because your week could use a little extra sweetness, they’re sure to impress.

Chai Infused Truffles Recipe

Ingredients

2 teaspoons whole black peppercorns
8 whole cloves
8 whole cardamom pods, crushed
2 cinnamon sticks
1 whole star anise
1 cup heavy cream
1/4 cup loose black tea leaves
1 teaspoon chocolate extract
8 ounces bittersweet chocolate, coarsely chopped
Unsweetened cocoa powder, for coating

Procedure

In a dry skillet, toast the peppercorns, cloves, cardamom pods, cinnamon sticks, and star anise over medium-high heat for 2–4 minutes, stirring frequently, until fragrant.
Transfer toasted spices to a saucepan and add the heavy cream. Cover and let steep for 45 minutes.
Remove the cover, stir in the black tea leaves, and bring to a boil. Remove from heat, cover again, and let steep an additional 10 minutes.
Place chopped chocolate in a medium heatproof bowl and set a fine mesh strainer over the top.
Strain the infused cream over the chocolate, pressing the solids to extract all the liquid.
Let sit for 5 minutes, then add the chocolate extract and whisk until smooth, shiny, and emulsified. Scrape the bottom and sides with a spatula to ensure everything is incorporated.
Transfer ganache to a small bowl or loaf pan. Cover and refrigerate at least 4 hours or overnight.
Line a small baking sheet with parchment. Place cocoa powder in a bowl.
Using a tablespoon or small scoop, form the chilled ganache into balls. Roll each in cocoa powder, tapping off the excess. Chill until ready to serve.

Tips & Variations:

Swap chocolate extract with vanilla or orange for a flavor twist.
For extra texture, roll finished truffles in finely chopped pistachios or shredded coconut instead of cocoa.
These keep in the fridge for up to a week—if they last that long.

Ready to see the process in action? Watch the full step-by-step tutorial below and get inspired to make your own cozy batch of chai-spiced chocolate bliss.

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