Sunny Priyan
First of all, simmer half cup heavy cream with 2 tea bags or 1 tsp chai spice (optional). Let it infuse for a few minutes.
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In the next step, roughly slice the dark chocolate (100-200 g) and then put it in a heatproof bowl.
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Remove the tea bags/chai spice; strain the mixture and pour the warm chai cream over the chocolate. Let it rest for a few minutes. Then stir until it turns smooth.
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Once the mixture is well combined, chill the ganache for at least 2 hours.
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Once chilled, scoop the small portions of the mixture and roll it into small balls.
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Dip the balls in the melted chocolate. You can also drizzle the cocoa powder or dry nuts on the top of the dish and serve.
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