Chocolate Cardamom Truffles

Free Wallpapers Chocolate Cardamom Truffles.

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Cardamom Dark Chocolate Truffles

5 green cardamom pods (or ground cardamom to taste (about 1/4 - 1/2 tsp?))
1 cup (240ml) heavy cream
7 oz (200g; a whole bar) bittersweet chocolate (61% cocoa), finely chopped
2 oz (60g; about 1/2 to 2/3 of a bar) bittersweet chocolate (70% cocoa), finely chopped
2 Tbs unsalted butter at room temperature, cut into small pieces
Unsweetened cocoa powder for dusting


With a mortar and pestle, or in a food processor, crush the cardamom seeds.

Combine cardamom in a heavy saucepan with the cream. Bring to a boil, whisk a little to distribute the flavor and remove from heat. Cover and set aside 30 min so cardamom perfume permeates the cream. Remove seeds from cream. If you used ground cardamom, no need to remove anything!

Melt both of the chopped chocolates in a heatproof bowl over a pan of simmering water (the bowl should not touch the boiling water).

Return the cream to a gentle boil. Remove chocolate bowl from heat when the chocolate is melted. Add the cream to the chocolate and beat gently to mix them.

Add the butter one piece at a time and continue to beat until smooth. Scrape down the sides of the bowl. Cover with plastic wrap and refrigerate for at least 2 hours or until firm. (I left it in overnight, and it was much firmer, so easier to form).

Pour the unsweetened cocao powder in a dish, take a coffee spoon to scoop out the firm chocolate. Form 1 inch balls in the palms of your hand and roll around in cocoa powder.

In an airtight container layered with wax paper, you can store the truffles in the fridge for up to 2 weeks, if they last that long!

Yield: about 30.
Image by On Linden Way