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Chai Rum Truffles

Chai Rum Truffles

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Description

An infusion of chai spices and dark rum gives these chai rum truffles a luxuriously sophisticated flavor. Drizzled with white chocolate and finished with sparkling sprinkles, the rich bites are the perfect indulgence.


Ingredients

  • 2/3 cup heavy cream
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 3/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 8 ounces semisweet chocolate, finely chopped
  • 2 Tbsp dark rum
  • unsweetened cocoa

Topping

  • 4 ounces white chocolate, finely chopped
  • pinch of salt
  • 1/2 teaspoon vegetable oil
  • silver and gold sprinkles

Instructions

  1. Whisk together heavy cream, cinnamon, ginger, cardamom, cloves, and nutmeg in a heavy saucepan. Bring just to a boil over high heat (remove from heat when cream begins to bubble). Place chopped semisweet chocolate in a medium bowl; strain cream through a fine mesh strainer over chocolate and whisk mixture until chocolate is melted and smooth. Whisk in rum. Cover and refrigerate mixture until completely chilled, at least 2 hours and up to 3 days.
  2. Line a rimmed baking sheet with parchment paper. Lightly dust hands with cocoa; roll rounded teaspoons of the chocolate mixture into 1-inch balls. Place truffles on prepared baking sheet and chill in the refrigerator for 30 minutes.
  3. For the topping, combine chopped white chocolate, salt, and vegetable oil in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer white chocolate to a small piping bag and drizzle over truffles; top with sprinkles. Chill in the refrigerator for 10 minutes to set chocolate. Serve immediately or store in an airtight container in the refrigerator up to 1 week.