Tasty Cue's Chai Truffles Review

Read my review of website Tasty Cue.com's Chai truffles recipe.  Are they worth making and adding to your no-bake treats this season?  Read on to find out.

Tasty Cue’s Chai Truffles – Recipe Review

Overhead angles close shot of red box of homemade chai chocolate truffles, with Christmas decorations to the edges.

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Stack of white chocolate coated chai truffles, with spice dusting, on a plate, with text 'Tastycue.com'. — Image credit: Tastycue.com

What Is This A Review Of?

This is my detailed and honest review of a Chai Truffles, using a recipe from website Tasty Cues.com. This is a site run by Sidney and Thomas from Canada, and serves up not just recipes but restaurant reviews too, as well as lots of food related ‘how-to’s’.

Since Autumn/Fall was on the way, I opted to try their chai spiced truffles. (See the photo of their truffles here, coated in white chocolate). These are quick no-bake recipe so ideal for me when I take so much time doing images and videos on most work days.

Their recipe is for a biscuit/cookie & cream cheese type of truffle, but not like the norm, with a chai spice flavour and coated in chocolate.

Soft toned Autumnal image with red box of chai spiced homemade truffles, star anise, nutmeg, cinnamon and candles surrounding them.

How My Reviews Work

If you are new to reading my recipe reviews, they are detailed and take into account not just how the recipe tastes, but many other factors go into the final rating.

I will test the recipe like a beginner would, with no assumptions on how to do anything, and be guided only by the written and visual instructions from the recipe.

I will rate how the recipe is written, how it is presented, is there anything missing, as well as noting any recommendations I have.

Imagery is a big must for me. Too many recipes don’t even have a final image, but process images are, in my opinion crucial to success. Sometimes, the written word is not enough for consistencies etc.

Extra close shot of front angle of a beige plate with chai chocolate truffles, one at front with candy melts, showing the cookie cream cheese filling.

Tips are always helpful as well as FAQs. However, these should be before the recipe instructions, or indeed included in the instructions. Because, so many people don’t read everything.

Taste is obviously a big part of the review too and not just based on my taste buds but by at least 3 other people in my household too!

My final rating will be determined from all areas reviewed and so an overall rating score.

Extra close shot into a mixing bowl with ingredients for chai truffles, with text 'photo 1'.

Reviewing The Process

Tasty Cue’s chai truffle making process is split up into sections – crushing the biscuits/cookies. Making the filling, shaping the truffles & dipping in chocolate.

Before the Recipe Card, (the abbreviated version of the recipe, for those that don’t know), there are these steps with some images.

You are instructed to process the biscuits/cookies and to leave a few chunks for texture, which is good as my processor wasn’t working that great that day.

(See process photo 1)

Close angled shot of Autumnal/Fall table with pale green large plate of ground spices for a chai mixture, with chai latte tin, nutmeg, cinnamon and star anise to the sides.

The filling is then prepared by mixing the ingredients together. And point to note, they link back to their own recipe for a chai spice blend. That is really useful and exactly what I did. (Check out Tasty Cue’s homemade chai spice mixture.)

2 photo collage of cookie/cream cheese cahi truffles rolled, using tablespoon and more with using smaller amount, and text 'photo 2'.

Once the chai truffle mixture comes together, you are to form the truffles with about 1 tablespoon of mixture. However, as the recipe yield was 18-20 truffles, I quickly realised I was not going to get 18 if using a tablespoon worth.

(See Photo 2, left image, where I was getting a yield more like 13 truffles.)

Shot of 18 rolled balls of cream cheese and cookie chai truffles before chilling, with text 'photo 3'.

So I used more like 3/4 of a tablespoon and then rolled them all out again. (Photo 2, second image).

This gave me a yield of 18 truffles. See Photo 2/image 2, where a comparison of balls using 3/4 of a tablespoon of mixture are on the left, and 1 tablespoon’s worth on the far right.

The mixture was sticky but I went with it and chilled the naked truffles as directed.

**Extra point for tip on freezing if in a hurry.

Extra close shot of 8 chocolate coated (and beige candy melt coated) chai truffles setting in petit four cases.

I actually had ran out of time and enough light for photos, so I covered and hid the truffles in the fridge till next day.

But to make a bit more fair, before adding the chocolate coating, I let them sit out for about 10 minutes.

I had some issues that day with melting white chocolate, so moved onto using candy melts. I had brand Fun Cakes Deco Melts, in toffee flavour, (purchased from Hobby Craft). I thought the beige colour would work well with the chai spice filling. That is however a bit of a pain to work with. No smooth truffles, but in the end I liked them like that.

Eye level shot of 8 chocolate coated chai truffles on beige plate with star anise and cinnamon sticks to the background.

Dipping in the melted chocolate with a cocktail stick, I did think the truffles would fall off because a cream cheese mixture doesn’t firm up as much as regular truffles. But they held on well. A bit too well when trying to get the stick out after dipping. So I was left with a tiny hole on the top and just covered that with a tiny bit of chocolate I dabbed on.

For most of the truffles, I also added them straight after coating, into little petit four paper cases. This saves the excess chocolate that pools at the bottom and on the paper, while the truffles set up. (See photo above).

Some of them I sprinkled on cocoa powder but that is not as easy as it looks.

Extra close shot of chai truffles, highlighting the caramel candy melt coated ones.

Tip – use a spoon to swirl the chocolate around the truffles and on the top, rather than try for a smooth finish.

The candy melts do set up quickly and go hard quick. I had a little left-over in the bowl so mixed with the melted dark(bitter) chocolate. Possibly made it set better, and as the filling is soft, a crisp outer shell is good.

While the recipe did have 2 process images, a few more, (at least one for each of the stages), would have been more beneficial.

Close long image of warm shot of chocolate chai truffles with spices and Christmas decorations to the sides.

Reviewing Wording & Imagery

The recipe instructions were simple and to the point. And other than the discrepancy with the size of the truffles & recipe yield, the instructions were clear.

As mentioned, a few more process images would have been good, especially for the consistency of the cookie crumbs. FAQs and answers were also included.

How the recipe writeup looked on screen (mobile and desktop), was well structured. No sea of just small black text, tightly squeezed together. But rather large and clearly legible font size, separated by images and negative space. Giving the reader a relaxed environment to learn and digest the recipe content, which I believe is very important.

How They Look

In the end, they looked great. And the ones without me attempting to do a smooth finish, looked the best and more like fancy chocolates with the swirl on top. They also looked good when halved.

Extra close shot of chai truffles with one half-eatten showing texture.

Taste Test

How did these chai spiced truffles taste? They were really good. Everyone loved them, even my youngest son who doesn’t like chai or cinnamon.

Even the candy melt ones worked well taste wise, complementing the spiced filling.

Would I make them again?

Absolutely – yes they are worth making again. They did not last long and I am still thinking about them! Well worth making a double batch instead!

Perfect for gifting anytime of the year, but ideal for Autumn/Fall & Christmas.

Close shot of red box of chocolate and candy melt coated chai truffles.

Accuracy

How accurate was the recipe? Well as mentioned truffle size/yield was not correct for me. However, the measurements were given in grams, (unusual for US/Canadian recipes). This gets bonus points from me.

I always use grams and US cups in my recipe development stages. From this I have curated a table of conversions for most frequently used baking ingredients. Google can be inaccurate and inconsistent, so I published my conversions online, as well as ALWAYS including grams, ounces and cup in every recipe on my site.

Being only 6 ingredients used and measured in grams and measuring spoons, the number of sandwich cookies used was an approximation. Which is reasonable and why the gram amount is good to know.

Close shot neutral scalloped plate with chocolate chai truffles.

The cream cheese was in grams, but I think having additionally listing 3.5 oz would help the US readers more.

Just another note too that no amount was listed for how much chocolate is needed. It is hard to calculate this with everyone’s dipping techniques being different. But I think a minimum of 150 grams (5.25 oz) would be a good starting point.

My Alterations & Recommendations

Vanilla sandwich cookies were to be used, but I only had Fox’s ginger creams. 2 open packets of them – who does that?? Anyway, this used them up so a good use of leftovers. Using both the biscuit and the filling I had never done before, but it worked out great. It helped bind the ingredients and this extra ginger kick is the key to even those who don’t usually like spices, ending up liking these truffles. So you can use ginger cookies or up the amount of ground ginger.

Close shot of chocolate and candy melt coated chai truffles with cinnamon, nutmeg and star anise spices to the sides.

As mentioned, I had problems with my white chocolate not melting, so used Fun Cakes’ toffee flavoured deco/candy melts and then also some Aldi’s basic dark (bitter) chocolate. These worked well and I think a mix of milk (semi-sweet) & dark melted together would be good too.

I also added some sprinkles on the truffles before setting, only as a last-minute thought. So definitely something you could change up the look with.

My Conclusions

Overall Rating

Considering there wasn’t really issues with this recipe or how it was written, and the amazing tasting end result, I am going to give Tasty Cue’s chai truffles a solid 8.5/10! One of my highest scores. So I think that says it all.

(8.5/10)

So well worth adding to your go-to recipes this year.

extra close shot of dark chocolate and beige candy melt coated chai truffles.

Where To Find The Recipe

You can find these recipe (as well as many others – and the chai spice mix) on Tasty Cue’s website. Click the links below:

Tasty Cue’s Chai Spice Truffles

Tasty Cue’s Chai Spice Mix

More truffle recipes

Want to make some more truffles? Got you hungry for truffles? Then try my Chocolate Truffle tutorial. Learn how to make a chocolate orange ganache, (that can be used for decorating cakes), and from that as a base for your truffles. (See the first image below).

Pink plate with chocolate truffles and pink napkin.

Close shot of top of a white teacup of cake truffles.

bright white table with red small rectangular box of 8 cake truffles, some on the table and red sprinkles and love keyring.

Close shot of small scalloped bowls holding chocolate coated almond truffles, with one showing texture form a bite.

Or maybe go for Tropical Cake Truffles, (images 2 & 3 above), that don’t use any cream cheese or buttercream and are a great way to use up leftover cake & cookies. Or try some ‘healthier’ truffles, with chocolate almond truffles, a recipe I reviewed by Pam’s Daily Dish. (Image 4 from above).

Christmas shop of red box of chai chocolate coated truffles with seasonal decorations to the sides.

Want To Work With Me?

Want to work with me? Want to collaborate on a recipe, or got an idea of how to work together?

Have some great ingredients but need an equally good recipe to showcase these ingredients? Then let me develop a recipe just for you!

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Want me to test a recipe? I can do all this and help produce thorough testing & reporting.

Angled c#shot of warm Autumn table with beige crockery, napkin, chai chocolate truffles in the centre, with anise, nutmeg and cinnamon in the background.

Want some images to showcase the recipes you developed but feeling your own are not showing how great the food is?

Then let me take the stress from this and produce images that will make your food creation stand out and look great. The food really should be the star of the show and why having an impressive ‘hero shot’ makes such a difference to readers and getting your recipes seen.

Contact me by email – caro@easyonlinebakinglessons@gmail, or check out the Work With Me page.

Check out some other Autumnal recipes by clicking on the images below, or go to the Halloween & Autumn/Fall recipes page. Or jump to the Christmas recipes page.

Close eyelevel shot of a quicker pumpkin spice bun, with a bite missing, stacke don top of one plated, wit more to the background.

Table with pink and vintage crockery and Cjristmas decorations, surrounding a gingerbread bundt cake with a golden butterscotch glaze and ginger piece son top.

Large chocolate sandwich cookies in bat shape with white coloured buttercream filling, on wooden round board in black background & dark setting.

Overhead shot of brown load on chopping board,with sloces cut, banana and Autumn decorations to the sides.

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