Monday, February 18, 2013

Chocolate Truffles (2 Ways)

Truffles are one of my favorite treats to make not only because they taste so decadent, but also because people seem to be really impressed  that I made them.  What they don't realize is that truffles are really so simple to make.  You do not have to be an experienced baker by any means to make these.  The best part is that really authentic truffles are not perfectly round, so you never have to worry about rolling them into perfectly round balls.

I wanted to experiment with different spices for these two truffle recipes.  The first one is more of a sweeter recipe and the second is more savory.  Neither recipe produced an overwhelming taste of the various spices, but each recipe tasted unique and delicious nonetheless.  I hope you enjoy.

Chocolate Cardamom Truffles
adapted from Buttercream & Roses
makes 24 pieces


12 oz. semisweet chocolate
3/4 cup heavy cream
1/2 tsp cardamom
1 cup shelled unsalted pistachios, chopped


Combine the cardamom and heavy cream in a medium saucepan and heat over medium-low until it reaches a simmer. 

Place the chocolate in a bowl and pour the cream and cardamom mixture over the chocolateLet sit for 3 minutes.

Whisk the chocolate and cream until completely smooth.  Place in the refrigerator for about 3 hours to firm up.  

Place chopped pistachios in a small bowl.  With a small ice cream scoop or spoon, scoop out chocolate and gently roll into a ball.  Place in the pistachios and roll around until completely coated and place on plate.

Let set in the refrigerator for 30 minutes before serving. 

Chocolate Spiced Truffles
adapted from Sandra Lee
makes 24 pieces


2/3 cup heavy cream
1/2 tsp cinnamon
1/4 tsp chili powder
1/8 tsp cayenne pepper
12 oz. dark chocolate
1/2 cup toasted hazelnuts, chopped
1/4 cup cocoa powder


In a medium saucepot, combine the cream, cinnamon, chili powder and cayenne pepper and heat over medium-low heat until it comes to a simmer.  Add the chocolate and stir until the chocolate is completely melted and smooth.  Transfer to a bowl and chill in the refrigerator until it firms up, about 2 hours.

Shortly before removing the chocolate from the refrigerator, place the chopped hazelnuts and cocoa powder in two separate bowls. 

Using a small ice cream scoop or spoon, scoop out the chocolate and gently roll into a small ball.  Then roll each ball in one of the toppings until completely coated.  Place on a plate and let sit in the refrigerator for about 30 minutes before serving.