Sunny Priyan
200g dark chocolate, 1/2 cup heavy cream, 1 tbsp chai spice mix (cinnamon, cardamom, ginger, cloves), 1/4 cup powdered sugar.
In a saucepan, heat the cream with chai spices until warm but not boiling.
Pour the hot cream over chopped dark chocolate and let sit for a minute. Stir until smooth.
Cool the mixture in the fridge for 1-2 hours until firm enough to scoop.
Roll the mixture into small balls and coat with powdered sugar or cocoa powder.
Let the truffles set for 30 minutes before serving for a delicious, aromatic treat.