These decadent truffles combine spicy chai tea with a rich dark rum flavored ganache before being robed in white chocolate - an elegant dessert for any occasion.
tea bags chai tea
cup whipping cream
oz semisweet baking chocolate, chopped
tablespoons dark rum
oz white chocolate baking bars or squares, chopped
Remove tea leaves from tea bags; discard bags. In 1-quart heavy saucepan, heat whipping cream and tea leaves to simmering over medium heat. Remove from heat; let stand 15 minutes.
In microwavable bowl, place semisweet chocolate. Into bowl of chocolate, strain whipping cream through strainer to remove tea leaves, pressing firmly on solids; discard solids. Microwave chocolate cream mixture uncovered on High 30 to 60 seconds; stir until chocolate can be stirred smooth. Stir in rum. Cover; refrigerate 1 hour 30 minutes or until mixture is thick and can be molded.
Line cookie sheet with foil. Scoop rounded teaspoonfuls of chocolate mixture onto cookie sheet; roll lightly to shape into 1-inch balls. Freeze 30 minutes.
In microwavable bowl, microwave white chocolate and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals until melted; stir until smooth. With fork, dip truffles, one at a time, into white chocolate mixture; tap off excess. Return to cookie sheet. Refrigerate 10 minutes or until firm. Store covered in refrigerator.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.