White Chocolate Thandai Truffles are the perfect bite-sized sweet treats to enjoy for Holi Festival. They are made with white chocolate ganache flavored with thandai powder and coated with white chocolate. These Thandai white chocolate truffles are eggless, creamy, delicious, and seriously addictive!
You guys loved the fusion Holi recipes, Thandai cake, and Thandai ice cream so here is another delicious fusion recipe - Thandai Truffles.
These thandai truffles are the best blend of thandai flavor in white chocolate truffles and turn out so delicious!!
They are the perfect sweet treats to make for this year's Holi party and share with friends and family.
What are Thandai Truffles?
Thandai is an Indian drink made with sweetened milk and thandai powder which is a blend of exotic nuts, seeds, and fragrant spices.
It is traditionally made during the Holi Festival in India and is a summer favorite due to its cooling properties!!
Truffles on the other hand are bite-sized chocolate balls made with ganache (a mixture of melted chocolate and cream). They are further either coated in more chocolate or rolled in toppings.
Thandai truffles is a fusion version of white chocolate truffles where the white chocolate ganache is flavored with thandai powder and then coated with white chocolate and topped with dry rose petals and pistachios for that festive Holi look.
These Thandai White Chocolate Truffles are
- Eggless bite-size sweet treats
- Quick and easy to make
- Can be made ahead of time
- Extremely flavorful
- Creamy and melt in the mouth delicious
- Perfect for Holi festival
- Best homemade gifts for the festive season
Recipe Ingredients
White Chocolate - Use good quality white chocolate for this recipe. I have used a white chocolate bar but you can use chocolate chips too. Alternately, if you don't prefer white chocolate use bittersweet, semi-sweet, vegan chocolate chips.
Cream - Use heavy whipping cream with a high-fat content (atleast 35%).
Thandai powder - I prefer making thandai powder from scratch as I can keep it sugar-free. But you can also use your favorite store-bought thandai powder just make surer it doesn't have too much sugar or else your truffles will be very sweet.
Chocolate for coating - I am using white candy melts for coating the truffles. You can also use white chocolate chips, a white chocolate bar, or even melting wafers.
Garnish - Keep it simple with dried rose petals and pistachios for garnishing. Alternately you can just use the remaining melted chocolate and drizzle over.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Thandai Chocolate Truffles (Step by Step Method)
Making thandai white chocolate ganache
1 - Break the chocolate into pieces and add it to a microwave-safe bowl along with heavy cream.
2 - Heat in the microwave in 30-second increments (at 50% power) and mix at each interval to prevent chocolate from burning. (I did mine for 45 seconds). Alternately you can also use the double broiler method. I just find microwave quick
3 - Add the thandai powder and mix until well combined and smooth.
4 - Cover the bowl with saran wrap or silicone stretch lid and chill in the fridge for 1-2 hours or until the mixture is firm enough to handle.
Shaping thandai white chocolate truffles
5 - Line a baking tray with parchment paper and keep it ready. Scoop out 1 tablespoon of the mixture using a small cookie scoop or a tablespoon.
6 - Shape into a smooth ball.
7 - Place on the lined baking tray. They may get soft at this point with the heat of your hand and go flat, that is ok. We will reshape them later. Refrigerate the tray for another hour.
8 - Remove from the fridge, let them sit for 5 mins and then shape them into perfect balls again. This step may not be required if the balls have retained their original shape.
Place them back in the fridge while we melt and get the chocolate ready.
Coating thandai truffles with white chocolate
9 - Melt white candy melts (or chocolate chips) in a microwave-safe bowl as per package instructions. Add one ball at a time to the melted chocolate.
10 - Use a spoon to pour chocolate over the top of the ball to coat it fully. With a fork, lift the truffle out, tap off any excess chocolate.
11 - Transfer back on a parchment-lined tray. You might have to wiggle it a bit. Alternately use a toothpick to slide it out. Work quickly before the chocolate starts to set.
12 - While the chocolate is still wet sprinkle the crushed dried rose petals and sliced pistachios as garnish.
Allow the chocolate to set completely. Repeat for the remaining truffles. While working with the remaining truffles if the white chocolate seems to thicken, microwave just for 5 mins to loosen it a bit.
Beautiful and delicious Holi special thandai truffles are ready!! Share with family and friends and enjoy!!
Storage Instructions
You can store thandai truffles in an air-tight container in the fridge for 1-2 weeks.
Recipe Tips
Use a good quality white chocolate be in a bar, baking chocolate, or chocolate chips.
You can make Thandai powder ahead of time by a day or even week and store it air-tight and refrigerated.
Use a small ice cream scoop or a tablespoon measurement to portion out truffles so they are all evenly sized.
I find the 1 tablespoon just the right portion size for truffles but you can vary it to your liking.
Refrigerate the mixture until it is firm enough to roll into balls. The time may vary depending on the ingredients and refrigerator.
If the mixture is too soft even after 2 hours of refrigeration, leave it in the fridge for longer or transfer to the freezer for 15-30 minutes before rolling.
The warmth of your hand can melt the truffles while rolling. Wear gloves if you don’t like the mess.
Alternately work in small batches and keep the mixture in the fridge while you roll the other truffles.
The only sugar used in this recipe is from chocolate and candy melts. Having said that it might be still sweet for some, it was just perfect for us. So if you prefer less sweet, use white chocolate instead of candy melts or go with semi-sweet or dark chocolate chips.
This recipe can easily be doubled or tripled
Frequently Asked Questions
To make thandai truffles vegan, use vegan chocolate and dairy-free heavy cream
Just replace, chocolate with gluten-free chocolate, the rest of the ingredients remain the same.
Yes, totally! you can make these thandai truffles using semi-sweet chocolate chips, or vegan chocolate of choice. The color, look and taste will change accordingly.
More Holi Recipes
Hope you enjoy these Holi Special White Chocolate Thandai Truffles!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Thandai Truffles
Ingredients
For Thandai powder (makes ¾ cup)
- 40 almonds
- 2 tablespoon cashews
- 1 tablespoon poppy seeds khus khus
- 20 peppercorns
- 1 tablespoon fennel seeds sauf
- 15 green cardamom pods
- 1 tablespoon dried rose petals
- pinch saffron optional
For Thandai Truffles
- 8 oz white chocolate bar
- ¼ cup heavy whipping cream
- ¾ cup thandai powder (as listed above)
- 8 oz white candy melts or white chocolate chips
- 2 tablespoons dried rose petals for garnish
- 10-15 pistachios roughly chopped for garnish
Instructions
Making Thandai Powder
- Transfer almonds, cashews, cardamom seeds, fennel seeds, poppy seeds, black peppercorns, dry rose petals, and saffron (optional) to a grinder or spice jar grinder.
- Grind in intervals of 10 seconds each to get a fine powder consistency.
- Thandai Powder is ready!! You can make this powder ahead of time and store it airtight in the refrigerator for 2-3 weeks.
Making Thandai Truffles
- Break the chocolate into pieces and add it to a microwave-safe bowl along with heavy cream.
- Heat in the microwave in 30-second increments (at 50% power) and mix at each interval to prevent chocolate from burning. (I did mine for 45 seconds). Alternately you can also use the double broiler method.
- Add the thandai powder and mix until well combined and smooth.
- Cover the bowl and chill in the fridge for 1-2 hours or until the mixture is firm enough to handle.
- In the mean while, line a baking sheet with parchment paper and keep it ready.
- After 1-2 hours, remove the thandai truffle ganache from the fridge.
- Scoop out 1 tablespoon of the mixture using a small cookie scoop or a tablespoon and shape it into a smooth ball.
- Place on the lined baking sheet. The truffle balls may get soft at this point with the heat from your hand and go flat when placed on the sheet, that is ok. We will reshape them later. Refrigerate them for another hour.
- After an hour, take them out of the fridge, let them sit for 5 mins and then shape them into perfect balls again. This step may not be required if the balls have retained their original shape.
- Place them back in the fridge while we melt and get the chocolate ready.
- Melt white candy melts (or chocolate chips) in a microwave-safe bowl as per package instructions.
- Add the truffle ball to the melted chocolate. Use a spoon to pour chocolate over the top of the ball to coat it fully. With a fork, lift the truffle out, tap off any excess chocolate.
- Transfer back on a parchment-lined tray. You might have to wiggle it a bit. Alternately use a toothpick to slide it out. Work quickly before the chocolate starts to set.
- While the chocolate is still wet sprinkle the crushed dried rose petals and sliced pistachios as garnish.
- Allow the chocolate to set completely. Repeat for the remaining truffles.
- Beautiful and delicious Holi special thandai truffles are ready!! Share with family and friends and enjoy!!
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