Elevate your next afternoon tea experience with this spiced version of an old favourite from Maxwell & Williams' new TEAS & C'S collection.


  • For the truffles

  • 500ml heavy cream

  • 5 tsp fresh chai tea

  • ¼ tsp salt 

  • 500g dark chocolate (70 percent cocoa), chopped 

  • To garnish

  • 2/3 cup Dutch cocoa powder


  • 1.

    Combine the heavy cream and tea in a small saucepan. Place the pan over medium-low heat and warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer for 3 more minutes and then turn off the heat.

  • 2.

    Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes.

  • 3.

    Slowly whisk the now-melted chocolate into the cream until combined and chocolate mixture is smooth and glossy.

  • 4.

    Press a piece of cling wrap directly on top of the ganache and refrigerate for 3 hours or until just set and cold but still pliable.

  • 5.

    Place the cocoa powder in a shallow bowl and using a small scoop, scoop level rounds of the ganache into your palm and roll into a ball.

  • 6.

    Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve.

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