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5 from 7 votes
Truffles
Servings: 12 pieces
Author: Epicurean Mom, adapted from Martha Stewart
Ingredients
  • 1/2 cup plus 2 tablespoons heavy cream
  • 1/8 teaspoon ground cardamom
  • 5 strips of orange peel 1 inch wide, pith removed
  • 8 ounces semi sweet chocolate finely chopped
  • 1/4 cup confectioners' sugar
  • 1/4 cup sifted cocoa powder
  • 1/2 cup finely chopped pistachios coconut, powdered sugar, cocoa powder or whatever else you would like to roll them in
Instructions
  1. Whisk cream and cardamom together in a saucepan. Add your orange peel and bring it just to a boil. Now remove it from the heat and let it stand for about 15 minutes.
  2. Line a baking sheet with parchment.
  3. Set a pan aside to use while freezing the mixture.
  4. Return the cream to the heat and bring to a boil.
  5. Place your chocolate in a heat proof bowl. Now pour the cream mixture through a sieve over top of the chocolate. Discard what is left in the sieve. Mix chocolate and cream until it is smooth.
  6. Pour the mixture into an unlined baking pan and smooth it out. Pop that pan into your freezer and let it stand in there for about 15 to 20 minutes. You want the chocolate workable.
  7. Remove from freezer and be prepared to work quickly. If needed you can always pop it back in the freezer and do 2 or 3 at a time.
  8. Using a tablespoon scrape out the chocolate and form into a 1 inch ball. They don't need to be perfect. If you over work them they will melt.
  9. Transfer the balls into the fridge for about 10 minutes.
  10. Place the coatings you want to use in separate bowls.
  11. Take the chocolate out of the fridge and roll the balls in your coatings.
  12. Serve with a big old chocolately smile!