Chai Spiced Chocolate Truffles

Difficulty: Easy | Makes: 10 Servings

Full of fall flavors, this chocolate truffle features warm notes of cinnamon, clove, anise, and cardamom with a hint of rose water.



  • 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


  1. 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
  2. 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
  3. Let ganache chill for 3-4 hours. Scoop small rounds and roll in cocoa powder. Top with dried rose petals or pink peppercorns

In This Recipe

Unsweetened Coconut Milk

#86002 | 13.5 FL.OZ.