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Cardamom and chilli chocolate truffles
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Decadent dark chocolate truffles with a hint of cardamom and a spicy kick - the perfect indulgence after a meal.
Ingredients:
  • 125ml (1/2 cup) pouring cream
  • 1/2 tsp ground cardamom
  • 1/4 tsp chilli powder
  • 300g dark cooking chocolate, finely chopped
  • 50g butter, at room temperature
  • 30ml bourbon whiskey
  • 70g (2/3 cup) cocoa powder
Instructions:
  • In a small saucepan over medium heat, blend cream, cardamom, and chili powder until it boils. Stir in chocolate and butter, then remove from heat. Let it sit for 5 minutes, stirring occasionally with a metal spoon until the chocolate melts and the mixture is smooth.
  • Pour bourbon into the mixture and gently stir with a shiny metal spoon until well combined.
  • Transfer the chocolate mixture into a shallow container ensuring it is at least 3cm deep. Chill in the fridge for 4 hours or until set.
  • Add cocoa to a deep plastic container. Using a melon baller or small metal spoon dipped in boiling water, scoop out 1 ball from the chocolate mixture. Tap the truffle into the cocoa. Shake gently to coat the truffle evenly. Place the truffle in a small paper case. Repeat with the rest of the chocolate mixture. Serve.

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