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Choc-dipped chai truffles
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Chai-infused chocolate truffles, a delightful shareable sweet delight.
Ingredients:
  • 20.00 ml fennel seeds
  • 450g Make at Home Double Sponge Unfilled Cake
  • 10.00 gm ground cinnamon
  • 5.00 gm ground ginger
  • 1 tsp ground cardamom
  • 80ml orange juice
  • 250g White Choc Buttons
  • 250g Dark Choc Buttons
  • Extra dark and white choc buttons, melted, to drizzle
Instructions:
  • Toast fennel seeds in a hot pan for 30 seconds until fragrant, then grind into a fine powder using a mortar and pestle, spice grinder, or clean coffee grinder.
  • In a large bowl, combine crumbled cake with fennel, cinnamon, ginger, cardamom, and orange juice. Mix until well combined. Shape mixture into tablespoon-sized balls and place them on a baking tray lined with parchment paper.
  • Melt white chocolate buttons in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth. Skewer each truffle, dip half in chocolate, tapping off excess. Place upright on polystyrene for 5 mins to set. Double coat each truffle, then let sit for 30 mins to set. Repeat process with dark chocolate buttons and remaining truffles.
  • Drizzle the melted extra dark and white chocolate over the truffles from separate sealable bags. Let them set for 30 minutes before removing the skewers.

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