Add 10 crushed cardamom pods to 135ml of cream and heat gently until it starts to steam. Allow the cream to cool with the spices still in and leave to sit overnight, then strain it and reheat to add to the chocolate.
Chop 225g of good quality dark chocolate into small pieces and put it into a heatproof bowl. Heat the cream gently in a pan and then, when it is hot, pour it over the chocolate and stir until it is melted. Put the mixture in the fridge to chill for about an hour then remove heaped tablespoons and roll very gently into little balls. Then roll them in cocoa, icing or chopped nuts, chocolate sprinkles or dip them in melted chocolate and leave to harden into a crisp chocolate shell…whatever you fancy. This will make about 25 little truffles.
