Cardamom chocolate truffles

Pour 135ml of cream into a pan, add 5 crushed cardamom pods and bring to the boil, then cover and leave to cool. Finely chop 225g of good quality dark chocolate and add to a large bowl. Strain the cream to remove the cardamom pods, heat it to a boil again, pour over the chocolate and stir until all the chocolate has melted. Put in the fridge for an hour to chill. When ready, scoop out a teaspoon of the chocolate and roll into balls. You can coat them in cocoa powder or melt more chocolate and cover them in that to form a crisp shell. Decorate as you wish and package them up in a little paper bag tied with ribbon or a box and give them to someone special. The cardamom is subtle but delicious with the rich dark chocolate. You can also use cinnamon sticks or vanilla pods in the same way. Sweet!

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