This is based on a recipe by Giada de Laurentiis, but uses individual spices, rather than chai tea packets; I’ve also adjusted the amount of cream so it will set better.
1 1/4 cups heavy cream
7 bags black tea
1/8 t. cardamom
1/8 t. cloves
¼ t. nutmeg
¼ t. cinnamon
1/4 teaspoon salt
9 ounces dark chocolate chips
½ c. coconut flakes
1. Combine the heavy cream, tea bags, and spices in a small saucepan. On medium-low heat, warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer 3 minutes more and then turn off the heat.
2. Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes.
3. Slowly whisk the now-melted chocolate into the cream, starting with small circles in the center of the bowl until smooth and completely blended. Refrigerate for about 3 hours until set.
4. Scoop and roll ganache into small balls, then roll in coconut flakes to coat. Refrigerate until ready to serve.