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.
Made it again, and this version is the winner, I think — it holds together beautifully, and tastes delicious. There’s just a hint of lemon flavor; the mango and ginger notes dominate. Kavya said when we were baking last night, “It looks like Sri Lankan food!” She has come to believe that Sri Lankan food is mostly yellow and orange, which is not entirely true, but not entirely wrong in this case, since this is a pretty Sri Lankan-flavor-inflected shortbread. 
This one is barely a recipe — more of an experiment. This is Kevin shortbread, because he loves shortbread, mango, and ginger. We used the King Arthur Flour shortbread recipe, and mixed in half a cup of mango pieces and half a cup of crystallized ginger pieces.
