Thandai Infused White Chocolate Truffles

I did a little series on my instagram for Holi where I infused thandai in western desserts. I made a total of four desserts and these thandai infused truffles were an absolute hit! Everyone loved them and I had so many people send me pictures of their truffles even months after holi was over. So, I thought this special recipe had to be on my page for sure. I am sure you might have some thandai powder left lying somewhere in your kitchen hoping to use it next year. Find it and make this recipe now. You don't need holi to enjoy some thandai, do you ?

Here is a guide of all the Holi special desserts I made this year : https://www.instagram.com/thegirlwithspoon/guide/4-thandai-infused-desserts-i-made-this-holi2021/17893137232906086/?utm_source=ig_web_copy_link&utm_campaign=&utm_medium=

These truffles make for a great Indian dessert. They are quick, only 4 ingredients and super innovative. Trust me the recipe is so so easy.. you do not have to know how to bake/cook for it. Just follow the recipe and you'll be fine. Serve this the next time you have guests over or a family dinner and I am sure they'll love it.

The only time you need to be very cautious is when you temper chocolate. Rest of the steps are easy to follow. Tempering gives the chocolate a shiny and glossy look, keeps it from melting on your fingers and you can hear it snap while braking.

Here is how you can temper chocolate :

1. Try and chop chocolate in small and equal sizes. Saves a lot of time.

2. Make sure that the bowl you are using is microwavable or heat-proof.

3. Your bowl and spatula should be dry. There should not be any water in the two.

4. Make sure your chocolate doesn't come in contact with water or any liquid or else it will split.

5. Add your chocolate in the bowl and place it over a double boiler. Keep mixing after every 30 seconds until the chocolate melts completely.

6. OR place the bowl in the microwave and microwave it for 20 seconds, remove, give it a good mix and microwave again. Repeat until the chocolate melts completely.

7. Once your chocolate is melted, take it off the double boiler/microwave and keep stirring until it comes to its desired temperature.

8. How to find out chocolate has reached its temperature? Dip your finger in the chocolate and touch it on your lip, if the chocolate is not warm then it is tempered. If it is warm, stir for some more time and try again.

9. Once this step is done, toss the bowl in the fridge and let it set completely.

10. Now, your chocolate is ready to use. You can melt the tempered chocolate in the microwave (follow point 6).

11. Do not microwave continuously for a long time. Microwave in intervals.

12. Your chocolate is ready to use.

I know the steps seem to be lengthy but when you actually make it, they're very easy to follow.

So let's get started!

Here are a few things to keep in mind :

1. Temper your white chocolate very well. If not, your chocolate will split and you will not be able to use it.

2. After you microwave cream and thandai powder, add it to the white chocolate only after it is slightly warm or room temperature. Do not add the cream while it is hot.

3. Make sure your white chocolate is also warm.

4. Instead of adding softened butter, I would suggest you add melted butter. It is easier to mix.

5. Even while using dark/milk chocolate for coating the truffles, make sure you temper it first and the chocolate is not too warm while coating the truffles.

6. If you feel like your chocolate is starting to set, microwave it for a quick 15-20 seconds, give it a good mix and start coating again.

7. Incase you do not have dry rose petals for garnish, you can add chopped nuts or drizzle some chocolate.Garnishing the truffles is optional, they just make the truffles look attractive.

8. The dry rose petals give a refreshing cool twist to the truffles taking the flavours to another level.

The white chocolate doesn't overpower the thandai flavour at all, it actually elevates the taste of the thandai. If you are bored of drinking the same thandai dudh every year, this recipe is perfect. These are bite-sized and you can gorge on them every time you have a sugar craving or are just bored and have opened the fridge for no reason (come on we all do that).

For this recipe, instead of taking pictures of the steps, I have recorded the whole process for you guys! Tap on the link and keep swiping for the recipe - https://www.instagram.com/p/CM7KzyODwUK/

If you have any query about the recipe, you can email me or just DM me on instagram and I'll help you!

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Thandai Infused White Chocolate Truffles

Prep time : 15 minutes

Cooling time : 1.5 hour

Yields : 15 nos.

Ingredients :

White chocolate - 1 & 1/4th cups (130 gm)

Cream - 4 tbsp (60 gm)

Thandai powder - 1/8th cup & 1/2 tbsp (25 gm)

Butter - 1/2 tbsp

Dark/Milk chocolate for coating

Dried rose petals for garnish (optional)

Method :

1. Melt white chocolate.

2. In a bowl, add cream and thandai powder. Microwave for 20 seconds and stir until it's not very warm.

3. Add it in the white chocolate and mix well.

4. Add melted butter and mix until incorporated.

5. Refrigerate the mix for 1-1.5 hours until it sets completely.

6. Once it is set, with the help of a spoon scoop out little portions of the batter and roll them into desired size.

7. Toss them in the fridge for another 15 minutes.

8. Meanwhile melt dark/milk chocolate for coating.

9. Set a plate lined with parchment paper and place the dark/milk chocolate next to it. Also place dry rose petals.

10. Remove the rolled truffles from the fridge. Dip them in chocolate and coat well. With the help of a fork, remove the excess chocolate off the truffles and place them on the plate.

11. Before the chocolate sets, garnish it.

12. Refrigerate for another 15 minutes or until the chocolate coating sets.

13. Your truffles are ready!

Isn't it quick and easy ?

Make them right now, send me pictures and tell me if you liked them!