Place the finely chopped chocolate in medium heat-safe bowl and set aside. Place the coconut milk and tea bags in a small saucepan over medium-high heat.

Heat the coconut milk until it is just under a boil—bubbles should appear along the sides of the pan, but it shouldn’t be bubbling vigorously. Make sure the milk has turned a lovely light brown color, ensuring that the tea has seeped to its maximum potential (I will note that my tea bags broke due to the thickness of the milk but don’t stress about it…when all is said and done you won’t notice the stray tea leaves).

Pour the hot coconut milk over the chopped chocolate and allow it to sit for one minute to soften the chocolate, then gently whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache.

Press a layer of cling wrap directly on top of the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1 hour. If you wait too long it will get very stiff and hard to work with, so it’s best to check it after an hour to make it easy to shape the truffles.

Pour the cocoa powder in a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon or a small candy scoop to form small balls from the ganache, and roll them between your hands to get them round. You can finish them by rolling them in a thin coating of cocoa powder or chocolate shavings.

Repeat until all the truffles have been done. Coconut or powdered sugar would also work, but I wanted to keep these pure chai.