|
Return to Recipe Categories
Desserts - Cookies & Candies
Cardamom Laced Milk Chocolate Truffles
1/2 cup heavy cream
2 TBS. light corn syrup
1 TBS. unsalted butter
12 oz. milk chocolate, chopped
1 cup unsweetened natural cocoa powder
2 TBS. 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. Source: Saveur
MAKES ABOUT 50 CANDIES
Notes: Saveur 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.
|
|
