Chai Spice Truffles

Ingredients

• 9 ounces bittersweet chocolate (70% cacao), chopped
• 10 cardamom pods
• 3 teaspoons fennel seeds
• 2 cinnamon sticks
• 1¼ cups heavy cream
• ½ cup carob powder

Steps

1. Place chocolate in a medium bowl. Crush cardamom pods and fennel seed with the side of a chef’s knife or cleaver (or, use a mortar and pestle). Bring crushed spices, cinnamon sticks, and cream to a simmer in a small saucepan over medium heat. Remove from heat, cover, and let stand 10 minutes to let flavors infuse.
2. Return cream mixture to a simmer, then strain cream into bowl with chocolate; discard spices. Let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.
3. Place carob powder in a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in carob powder. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.
4. Do ahead: Ganache can be made 3 days ahead; keep chilled. Truffles can be made 1 week ahead; store airtight in the refrigerator.