Chai Rum Truffles

Name: Chai Rum Truffles
Prep time: 30 min
Total time: 2 h 40 min
Yield: 24
Ingredients: 7 tea bags chai tea; 3/4 cup whipping cream; 8 oz semisweet baking chocolate, chopped; 2 tablespoons dark rum; 10 oz white chocolate baking bars or squares, chopped; 1 tablespoon shortening

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Prep 30 min
Total 2 hr 40 min
Servings 24

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.

By Betty Crocker Kitchens

Updated December 12, 2012

Ingredients

7 tea bags chai tea
3/4 cup whipping cream
8 oz semisweet baking chocolate, chopped
2 tablespoons dark rum
10 oz white chocolate baking bars or squares, chopped
1 tablespoon shortening

Steps

1

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.
2

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.
3

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.
4

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.