Go Back
Cocoa-dusted chocolate cardamom truffles piled on a dark slate board with scattered green cardamom pods

Dark Chocolate Truffles with Steeped Cardamom Cream

Rich dark chocolate ganache steeped with whole cardamom pods, chilled, and rolled in cocoa powder for a warm-spiced truffle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 20 truffles
Course: Dessert
Cuisine: French
Calories: 90
Ingredients Method Notes

Ingredients
  

Cardamom Ganache
  • 180 ml heavy cream
  • 12 green cardamom pods, lightly crushed pods
  • 225 g dark chocolate (60-70% cocoa), finely chopped
  • 15 g unsalted butter, softened
  • 1 pinch fine salt
Coating
  • 40 g cocoa powder, sifted or crushed pistachios

Method
 

Infuse the Cream
  1. Crush cardamom pods lightly with the flat of a knife to split them, keeping seeds and husks together.
  2. Heat cream in a small saucepan over medium heat until it just starts to simmer, about 3 minutes.
  3. Remove from heat, add crushed cardamom pods, cover, and steep for 10 minutes.
Make the Ganache
  1. Strain the cream through a fine-mesh sieve into a heatproof bowl, pressing on the pods to release flavor, then discard the pods.
  2. Return the strained cream to a gentle simmer, then pour it over the chopped chocolate in a bowl.
  3. Let sit for 2 minutes, add butter and salt, then stir from the center outward until glossy and smooth.
Chill and Shape
  1. Cover the ganache and refrigerate until firm enough to scoop, about 2 hours.
  2. Scoop rounded teaspoons of ganache and roll quickly between your palms into 2.5 cm balls.
  3. Roll each truffle in cocoa powder to coat, tapping off the extra, then store in the fridge until ready to serve.

Notes

  • Steep cardamom pods for exactly 10 minutes; longer turns the ganache bitter.
  • Strain the cream well and discard the pods before mixing with chocolate.
  • Chill ganache in a shallow dish for faster, even setting.
  • Work quickly when rolling, since warm hands soften the ganache fast.