Parle G Chocolate Truffles (Chai-Spiced Cookie Butter)
No-bake Indian fusion truffles with chai-spiced Parle G cookie butter scooped, double-chilled, and dipped in semi-sweet chocolate. Finish with cocoa, crushed biscuits, or gold leaf.
Ingredients
For the Parle G cookie butter
- 35 Parle G biscuits (about 1 standard 79.4 g / 2.8 oz pack, or 250 g total)
- 2 teaspoons chai masala (store-bought or homemade)
- ¼ teaspoon ground cardamom
- Pinch fine salt
- 1½ tablespoons refined coconut oil (not unrefined)
- 1 tablespoon granulated sugar (adjust to taste)
- ½ cup whole milk, warmed (see notes for plant milk)
For the chocolate coating
- 1 cup semi-sweet chocolate chips (about 170 g)
Instructions
Make the cookie butter
- Add Parle G biscuits to a food processor. Pulse until you have fine, even crumbs with no large chunks.
- Add chai masala, cardamom, salt, sugar, coconut oil, and warm milk. Process until the mixture comes together into a thick, spreadable paste, scraping the bowl once or twice.
- Taste and adjust sweetness or spice if needed. Transfer to a bowl, cover, and refrigerate at least 2 hours until firm (overnight is fine).
Shape and chill the centers
- Line a baking sheet or plate with parchment paper.
- Using a ½ tablespoon measuring spoon or small scoop, portion cookie butter onto the sheet. Use a second spoon to help drop neat mounds.
- Freeze 15 minutes until firm enough to handle. Roll each mound into a smooth ball with lightly oiled or cold hands. Return to the sheet.
- Freeze another 15 minutes while you prepare the chocolate.
Dip and finish
- Place chocolate chips in a microwave-safe bowl. Microwave in 25-second intervals, stirring after each, until mostly melted. Stir until completely smooth.
- Working with one ball at a time, dip into melted chocolate using a fork. Lift, let excess drip off, and place back on parchment.
- Add toppings while chocolate is still wet: dust with cocoa, sprinkle crushed Parle G, or add sprinkles. Press gold leaf gently after chocolate sets.
- Chill until chocolate shell is firm, about 15 to 20 minutes in the fridge or 10 minutes in the freezer. Store in an airtight container in the refrigerator.
Notes
Cookie butter must be cold before scooping. If it is too soft, chill longer before shaping.
Vegan: use full-fat oat or soy milk in the cookie butter and dairy-free semi-sweet chocolate chips for dipping. Refined coconut oil already fits a vegan spread.
Make ahead: cookie butter keeps refrigerated up to 5 days; truffles keep up to 1 week chilled in an airtight container.
Gift boxes: pack in mini cupcake liners so truffles do not stick together; add a layer of parchment between rows.
Spice level: start with 2 teaspoons chai masala; add ¼ teaspoon more if you want a stronger masala chai note.
Pair with chai and savory snacks like mixed veg cutlet or vegetable pakora for a balanced tea-time spread.
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