If you love white chocolate truffles as much as I do (and if you’ve tried my boozy white chocolate hazelnut truffles you probably do) you need to make these rooibos chai chocolate truffles. Immediately.
Back in the fall, Colin and I got a fancy shmancy Nespresso as a wedding gift. I was so excited about it until I realized I would definitely not be its primary user. Since I don’t drink coffee on any sort of a regular basis (and at all in the past 4 months) I was bummed that I was never able to use much more than the milk frother. Then I discovered tea capsules. I loaded up on rooibos chai espresso pods have been happily putting our Nespresso to use ever since. Best. Discovery. Ever.
I’ve been partial to rooibos tea ever since high school when my family lived in South Africa. Have you tried it? I’m obsessed with the caffeine-free tea, especially when paired with a little honey. For these truffles however, I skipped the honey and opted for chai as a complimentary flavor. The mix of cardamom, cinnamon and ginger in the chai helps boost the tea flavor in the truffles, making them so so tasty. Plus, I rolled them in even more tea to help get even more flavor in every bite.
White chocolate can be a little divisive. People either love it or hate it. Honestly, I used to be in the latter group but it has seriously grown on me. I think part of that comes from the fact that it is so good at absorbing flavors! Whether I’m adding eggnog, flavored heavy cream or tea, the white chocolate gladly takes on that flavor while remaining super creamy.
Ready to give white chocolate a try? Time for some rooibos chai chocolate truffles!
- 11 ounces white chocolate
- ? cup rooibos chai espresso (1 Nespresso pod, brewed)
- 2 tablespoons cocoa powder
- 1 tablespoon icing sugar
- 1 rooibos tea bag
- In the bowl of a double boiler, combine the white chocolate and the espresso. Stir while heating until it has fully melted and combined. Cover and refrigerate until solid (about 5 hours)
- When ready to start making the truffles, combine the cocoa powder, icing sugar and the tea from the tea bag in a small bowl. Scoop a tablespoon-sized ball of the white chocolate and roll in the cocoa powder mixture. Enjoy immediately.
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