Ingredients
2 cups crushed pretzels1/4 cup packed brown sugar3/4 cup butter, melted1/2 cup hot caramel ice cream topping 16 ounces 70% cacao dark baking chocolate, chopped1 cup heavy whipping cream2 tablespoons butter4 chai tea bags2 tablespoons baking cocoa3 ounces milk chocolate, melted2 tablespoons finely chopped crystallized ginger
Preparation
Preheat oven to 350°. In a large bowl, mix pretzels and brown sugar; stir in butter. Press crumbs onto bottom and up sides of greased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack.
Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags.
Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1-1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape.
Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger. Arrange truffles around edge of tart. Refrigerate until serving.
