Ingredients
7
tea bags chai tea
3/4
cup whipping cream
8
oz semisweet baking chocolate, chopped
2
tablespoons dark rum
10
oz white chocolate baking bars or squares, chopped
1
tablespoon shortening
Preparation
Remove tea leaves from tea bags; discard bags. In 1-quart heavy saucepan, heat whipping cream and tea leaves to simmering over medium heat. Remove from heat; let stand 15 minutes.
In microwavable bowl, place semisweet chocolate. Into bowl of chocolate, strain whipping cream through strainer to remove tea leaves, pressing firmly on solids; discard solids. Microwave chocolate cream mixture uncovered on High 30 to 60 seconds; stir until chocolate can be stirred smooth. Stir in rum. Cover; refrigerate 1 hour 30 minutes or until mixture is thick and can be molded.
Line cookie sheet with foil. Scoop rounded teaspoonfuls of chocolate mixture onto cookie sheet; roll lightly to shape into 1-inch balls. Freeze 30 minutes.
In microwavable bowl, microwave white chocolate and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals until melted; stir until smooth. With fork, dip truffles, one at a time, into white chocolate mixture; tap off excess. Return to cookie sheet. Refrigerate 10 minutes or until firm. Store covered in refrigerator.
