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
Continue to Next Story