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Cardamom Milk Chocolate Truffles

Cardamom Milk Chocolate Truffles

I think cardamom is the most delicious and underrated spice out there. It's the seed of a plant family grown mainly in India and is unsurprisingly used a ton in Indian cooking. Interestingly enough it's seen a lot in Scandinavian baking too. Rumor has it the vikings traveled east to trade (and possibly pillage and plunder) and brought the spice back to northern Europe where it grew to become part of the local cuisine. Whoever is to blame, I'm a fan. 

In Sweden cardamom is traditionally used in sweet baked buns and paired with cinnamon. As an ode to cardamom and because the holidays are coming up, I decided to make a cardamom chocolate truffle. I'm a sucker for milk chocolate so that's what I used in these truffles. You can substitute dark chocolate if you'd like! 

Cardamom Milk Chocolate Truffles

Makes about 100 truffles depending on size

  • 1 cup heavy cream
  • 16 oz. milk chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 ½ teaspoons ground cardamom

For the coating:

  • 1 cup unsweetened natural cocoa powder
  • 3 teaspoons cardamom
  • ½ teaspoon cinnamon

Heat cream in a medium saucepan over medium high heat. Cook, stirring constantly, until the mixture just begins to boil. Remove from heat.

Pour hot cream over the chocolate, add butter and cardamom and let sit for 3-4 minutes without stirring. Whisk mixture until smooth.  

Pour mixture into a parchment-lined 9" x 13" baking dish and cover with plastic wrap; refrigerate until chilled, at least 1 hour. Remove chocolate mixture from refrigerator and using a small spoon, portion mixture and roll by hand into rough balls; place balls on a parchment paper–lined baking sheet and refrigerate truffles until chilled.

Whisk together cocoa powder, cardamom and cinnamon in a medium bowl. Working in batches, toss chilled truffles in cocoa mixture until evenly coated. Shake off excess cocoa powder and return each truffle to baking sheet. Refrigerate until ready to serve.

Note: Chocolate is incredibly temperature-sensitive! If you have warm hands like me you might want to roll the truffles in batches so the chocolate mixture doesn't get too warm! And if the truffles get too soft at any point in the process just throw them in the fridge to cool down and set. 

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