Chai Pecan and Prosecco Truffles

Chai Pecan and Prosecco Truffles

Ottolenghi's recipes have been popular amongst the Chai Walli team and any chance we get, we will infuse our delicious chai into it. Uppma took inspiration from his pecan and prosecco chocolate truffles recipe to share this rich, spicy and dark delight for your tastebuds.
  • 45g pecan halves
  • 55g milk chocolate blitzed in a food processor until fine
  • 170g dark chocolate (70% cocoa solids), blitzed in a food processor until fine
  • 80g dark chocolate (70% cocoa solids), melted, for coating
  • 50ml double cream with 2 tsps of 11 Spice Chai boiled and strained
  • 2tsp Chai Walli 11 Spice Chai, brewed
  • 30g unsalted butter
  • 50ml Prosecco
  • 1.5 tsp brandy
  • 30g Dutch-processed cocoa powder, for dusting
  • 1tbsp Chai Walli Chai Dust, for dusting


  1. Preheat the oven to 180°C.
  2. Spread the pecans out on a baking tray and roast for 10 minutes. Remove from the oven, set aside for 5 minutes, then chop into very small (roughly 2mm) pieces. Set aside.
  3. Place the chocolate in a large heatproof bowl and set aside. Put the cream and butter into a small saucepan and place over a medium-high heat. As soon as they come to the boil, pour the cream and butter over the chocolate. Leave for a minute, then stir gently to melt. If there is any solid chocolate remaining, place the bowl over a pan of gently simmering water to help things along.
  4. Add the Prosecco, brandy and pecans and fold gently to combine until a smooth ganache is formed. Set aside for the mix to come to room temperature so that it is firm enough to pipe. It takes a long time to set at room temperature, but this is essential for the perfectly smooth and even texture needed. Give it a gentle stir from time to time so that it is malleable enough to pipe. Don’t be tempted to speed up the cooling process in the fridge, as this will result in an uneven and lumpy set.
  5. Transfer the mix to a piping bag fitted with a 1cm wide plain nozzle and pipe seven 30cm long logs on to a large parchment-lined baking tray.
  6. Place in the fridge for at least 30 minutes to set. Then roll the chocolate into a ball or another shape of your choice.
  7. Have the extra melted chocolate in one bowl at the ready and the cocoa powder in a separate shallow bowl or tray alongside. Dip one ball at a time into the chocolate to lightly coat, then roll it in the palm of your hand to remove the excess and ensure that the chocolate coating is nice and thin and sets evenly.
  8. Drop the truffle into the cocoa powder and roll gently to lightly coat. You’ll need to work fast here, as the chocolate will set quickly. Get someone to help, if you can, so that one person is on the melted chocolate and the other is on the cocoa dusting; this means you won’t have to keep washing your hands between coating and rolling. Once set, after about 30 minutes, lightly shake to remove any excess cocoa, and serve.

The truffles will keep for up to 10 days in an airtight container in the fridge.

Chai Truffles with fingers getting one piece


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