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Close up of heap of thandai truffle on a plate with holi colors in backgroup

Thandai Truffles

Shweta Arora
These 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!
5 from 1 vote
Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Indian
Servings 17 -18 truffles
Calories 146 kcal

Ingredients
  

For Thandai powder (makes ¾ cup)

For Thandai Truffles

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!!

Notes

Use good quality white chocolate for this recipe. You can use a chocolate bar or chocolate chips. Alternately, if you don't prefer white chocolate use bittersweet, semi-sweet, or vegan chocolate.
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

Nutrition

Calories: 146kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 20mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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