i could not capture in pictures how good these truffles were. imagine biting through a dark chocolate shell into the most intensely chocolatey mouthful of creaminess you have ever experienced. and then, just when you think it is all over, you realize that the warmth of cardamom and the richness of espresso are still lingering on your tongue. that’s pretty much what these were like. they are one of those treats that is ridiculously decadent, but so worth it if you want something really special. they are also really elegant and make a great gift… except then you won’t be able to keep them for yourself, and trust me–you won’t want to give these away.
a ridiculously intense truffle with a hint of warmth from cardamom.
- 7 oz dark chocolate
- ½ cup heavy cream
- ½ teaspoon ground cardamom
- 2 teaspoons instant espresso
- 1 teaspoon vanilla
- another 8 ounces dark chocolate
- chop the chocolate and put it in a medium bowl.
- in a small saucepan, combine the cream, cardamom, and espresso. heat the mixture over medium-low heat until it just barely starts to bubble. pour the hot cream over the chocolate and stir until the chocolate is melted and everything is completely combined. add the vanilla and stir to combine.
- cover the bowl with plastic wrap and let the ganache chill in the fridge for a couple of hours, until it is firm enough to scoop. you can put it in the freezer to speed up this process.
- if you have disposable gloves, now is the time to use them. if not, prepare to get messy. scoop out rounded teaspoonfuls of ganache and roll them into balls. line a sheet pan with wax paper and place the balls on it.
- in a small bowl, melt the rest of your chocolate in the microwave. take the ganache balls and, one at a time, use a spoon to dip each ball in the melted chocolate then place it back on the wax paper.
- once you have coated all of the balls in chocolate, put them in the fridge until the chocolate coating has hardened.