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A small plate with a pile of cocoa-coated milk chocolate chai truffles.
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5 from 1 vote

Milk Chocolate Chai Truffles

These truffles are based on our famous Chai cake flavor. The warmth of the spices – cinnamon, cardamom, cloves, and nutmeg – pair fabulously with creamy milk chocolate, for a super satisfying sugar rush.
Prep Time15 mins
Cook Time5 mins
Chilling Time1 hr
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: French, Gluten-free
Servings: 30 Truffles
Calories: 14kcal
Author: Marie Porter


  • 10-11 oz Good Quality Milk Chocolate Chips
  • ½ cup Heavy Whipping Cream
  • 2 Tbsp Instant Tea Powder
  • ½ tsp Cinnamon
  • ½ tsp Cardamom
  • ¼ tsp Cloves
  • ¼ tsp Nutmeg
  • Cocoa to roll them in


  • Place chocolate chips into a glass mixing bowl, and put aside.
  • In a small saucepan, combine heavy whipping cream, tea powder, and spices, whisking to combine. Heat to a boil, remove from heat.
  • Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
  • Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.
  • Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools.
  • Chill in the fridge for at least an hour or two, until it’s pretty solid.
  • Once solid, scoop out small amounts (a teaspoon or two), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.
  • Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in cocoa, or whichever other truffle coating(s) you’d like.
  • Store in an airtight container for up to 1 week.


Calories: 14kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 2mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Calcium: 3mg