Cardamom-Laced Milk Chocolate Truffles
We based this recipe on one that appears in Peter Greweling’s Chocolates and Confections (Wiley, 2010). Feel free to improvise with the coating, using other kinds of ground spices, nuts, or chili powder. Make sure to keep all your materials cold while you’re mixing and shaping the truffles, so that the candies keep their shape; if they get too warm, refrigerate ingredients for 5-10 minutes. For more Valentine’s Day recipes, check out our guide.
- 1⁄2 cup heavy cream
- 2 tbsp. light corn syrup
- 1 tbsp. unsalted butter
- 12 oz. milk chocolate, chopped
- 1 cup unsweetened natural cocoa powder
- 2 tbsp. ground cardamom
- Combine cream, corn syrup, and butter in a 2-qt. saucepan over medium-high heat. Cook, stirring, until mixture just begins to boil, then remove from heat. Add chocolate and stir with a rubber spatula until smooth. Pour mixture into a 9″ x 13″ baking dish and cover with plastic wrap; refrigerate until chilled, at least 1 hour. Remove chocolate mixture from refrigerator and transfer to the bowl of a stand mixer fitted with a paddle. Beat on medium speed until smooth, about 30 seconds; turn off mixer and let sit for 5 minutes. Using a teaspoon-size measuring 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 and cardamom 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.