Cardamom Chili Chocolate Truffles Food

EASY CARDAMOM-ORANGE CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
• Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
• Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
• Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
• Place the confectioners' sugar, the cocoa powder, and the chopped nuts in 3 separate bowls. Roll the truffles in desired coatings.

CARDAMOM & CHILI CHOCOLATE TRUFFLES

Steps:

• Combine the cream, cardamom and chili powder in a small saucepan over medium heat.
• Bring to the boil.
• Add the chocolate and the butter, and remove from heat.
• Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
• Add bourbon and use a metal spoon to stir until smooth.
• Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
• Place in the fridge for 4 hours or until firm.
• Place the cocoa in a deep plastic container.
• Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
• Tap the truffle directly into the cocoa.
• Gently shake the container to evenly coat the truffle in cocoa.
• Transfer the truffle to a small paper.
• Repeat with the remaining chocolate mixture.
• Serve with coffee.

CHILI & CARDAMOM TRUFFLES

Steps:

• Combine the cream, cardamom and chili powder in a small saucepan over medium heat and bring to a boil.
• Add the chocolate and the butter, and remove from heat.
• Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
• Add bourbon and use a metal spoon to stir until smooth.
• Pour into paper cups and refrigerate.
• OR.
• Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
• Place in the fridge for 4 hours or until firm.
• Place the cocoa in a deep plastic container.
• Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
• Tap the truffle directly into the cocoa.
• Gently shake the container to evenly coat the truffle in cocoa.

CARDAMOM & CACAO TRUFFLES

Steps:

• Grind each of the seeds separately. Remove and add to a bowl and mix together.
• Grind up the cacao nibs fine. Take out 3 tablespoons This will be to coat the truffles when they are done.
• Add all the ingredients except the reserved ground cacao to the food processor and process for about a minute or two. Check the dough, if it sticks together and holds its shape after you roll it into a ball then its ready to roll into balls.
• Put the remaining 3 tablespoons of ground cacao onto a deep bowl and roll the truffles in it. Try not to touch them, just roll them round and round in the cacao. This will coat them nice and smooth.
• Chill and eat.
• Bon Appetit!