In a small saucepan, barely warm the cream. Add the chai spice.
Let the cream and spice infuse for 15 mins
Reheat the cream to a bare warm again & add in the chocolate. Gently stir till all chocolate is melted & is smooth & shiny.
Transfer to a shallow bowl and refrigerate for 30-40 mins
Using a small cookie scoop or a tablespoon, scoop out small balls.
Roll the truffles in cocoa powder, serve immediately and enjoy!
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