I meant to have this up for Valentine’s Day, but it just didn’t happen. So if you are still craving creamy, dreamy chocolate, then you’re in luck.
I’ve always been a huge fan of chocolate and cardamom together – my obsession started with scones, and then moved on to other things: cookies, cakes, pudding. After making these truffles the first time I knew they needed a little spice too, and I am happy to report that they are out-of-this-world good: the chocolate and cardamom compliment each other well, and the truffles are deep and rich and perfectly chocolaty.
chocolate cardamom truffles
adapted from Cooks Illustrated
You can omit the cardamom if desired – skip steeping the cardamom pods in the heavy cream, and don’t add ground cardamom to the cocoa mixture. You can also roll the truffles into balls if desired.
2 cups [12 ounces] bittersweet chocolate, roughly chopped
1/2 cup heavy cream
12 cardamom pods, crushed
2 tablespoons light corn syrup
1/2 teaspoon vanilla
pinch of salt
1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
1 cup [3 ounces] dutch-processed cocoa
1/4 cup [1 ounce] powdered sugar
1 teaspoon cardamom, ground
Put crushed cardamom pods and heavy cream in a small sauce pan and heat until just simmering. Let cardamom steep for at least two hours or over night [if steeping over night place mixture in refrigerator]. Strain.
Lightly coat an 8-inch baking dish with vegetable oil spray. Make a parchment sling by folding 2 long sheets of parchment so that they are as wide as the baking pan. Lay sheets of parchment in pan perpendicular to each other, with extra hanging over the edges of the pan. Push parchment into corners and up sides of the pan, smoothing flush to the pan.
Microwave the chocolate at 50 percent power, stirring occasionally, until mostly melted and a few small chocolate pieces remain, 2-3 minutes. Microwave cardamom-steeped cream in a measuring cup until warm to touch, about 30 seconds. Stir corn syrup, vanilla and salt into cardamom-cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir with wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated.
Using a rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator, and chill for at least 2 hours [can be stored in fridge for 2 days].
for the coating
Sift cocoa, sugar, and cardamom through a fine-mesh strainer into a bowl. Sift again into a cake pan and set aside.
Life ganache from the pan. Cut ganache into sixty-four 1 inch squares [8 rows by 8 rows]. Dust hands lightly with cocoa mixture to prevent ganache from sticking and roll each square into the cocoa mixture to coat. Lightly shake truffles to remove excess coating. Transfer coated truffles to an airtight container and refrigerate at least 2 hours or up to one week. Let truffles sit at room temperature for 5-10 minutes before serving.