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Choc-dipped chai truffles

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For a taste of indulgence, try these Choc-dipped chai truffles. They’re simple to make and will impress any crowd.

  • Makes30
  • Cook time10 minutes
  • Prep time30 minutes, + setting time
Choc-dipped chai truffles


  • 1 tbs fennel seeds
  • 450g Coles Make at Home Double Sponge Unfilled Cake
  • 1 tbs ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • ⅓ cup (80ml) orange juice
  • 250g Coles White Choc Buttons
  • 250g Coles Dark Choc Buttons
  • Extra dark and white choc buttons, melted, to drizzle

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook fennel seeds in a frying pan over high heat for 30 secs or until fragrant. Use a mortar and pestle, spice grinder or clean coffee grinder to finely crush.
  2. Step 2

    Crumble the cake into a large bowl. Add fennel, cinnamon, ginger, cardamom and orange juice. Stir until mixture comes together. Roll level tablespoonfuls into balls. Place on a baking tray lined with baking paper.
  3. Step 3

    Place white choc buttons in a heatproof bowl over simmering water (make sure the bowl doesn’t touch the water). Stir until smooth. Insert a skewer into each truffle. Dip half the truffles in chocolate and gently tap on the side of the bowl to remove excess chocolate. Stand the skewer upright in a large piece of polystyrene for 5 mins or until just set. Repeat to coat each truffle in a second layer. Set aside for 30 mins or until set. Repeat with dark choc buttons and remaining truffles.
  4. Step 4

    Place the melted extra dark and white chocolate in separate sealable plastic bags. Cut off 1 corner and drizzle over truffles. Set aside for 30 mins or until set. Remove skewers.