Add whipping cream to a small saucepan. Bring to a simmer, then stir in the chai tea bags.

Remove from heat and allow tea bags to steep in the cream for 30 minutes.

Pass through a fine mesh strainer to remove the tea bags and any bits of tea. (Do not squeeze the tea bags or they will break!)

Reweigh cream. Add additional cream as necessary, “topping up” to 120 milliliters, or 1/2 cup.

Melt chocolate over a double boiler or bain marie.

Meanwhile, add infused whipping cream to a small saucepan and rewarm over medium-low heat. (Do not boil.)

Gently whisk warm cream into melted chocolate.

Whisk in the candied ginger.

Cover bowl with clingfilm/plastic wrap. Refrigerate for 2-3 hours, or until firm enough to scoop.

Line a small tray with parchment or a silicone mat.

Use a melon baller or small cookie scoop to scoop the chilled ganache, using your hands to smooth and shape each truffle into a ball.

Roll each ball in chai powder and place on prepared tray. Cover with plastic wrap and refrigerate 30 minutes, or until ready to serve.

Re-roll in additional chai powder before serving.

Store truffles in an airtight container at room temperature for up to 1 week. Allow to sit at room temperature for 10-15 minutes prior to serving. Re-roll in additional chai powder as needed.