Chai Spiced Chocolate Truffles | Recipes | Roland Foods

Ingredients

• 1lb 14 ounces dark chocolate
• 2 cans (13.5oz) Roland® Coconut Milk
• 2 tablespoons loose black tea
• 1 teaspoon rose water
• 1-1/2 teaspoon ground cardamom
• 4 cinnamon sticks
• 1 teaspoon cloves
• 3 anise star pods
• 1/2 ounce fresh ginger, peeled and sliced
• Dried rose petals or Roland® Pink Peppercorns , for garnish
• Bring coconut milk, tea, rose water, and spices to a boil in saucepan. Let simmer for approximately 5 minutes. Turn off heat and strain out solids
• Pour the hot milk over chopped chocolate and stir until combined, use a bain marie if heat from coconut is not enough to completely melt the chocolate
• Let ganache chill for 3-4 hours. Scoop small rounds and roll in cocoa powder. Top with dried rose petals or pink peppercorns