287 – Dark Chocolate Truffles recipe / كرات الشوكولاتة الداكنة
- 7 oz (200 grams) dark chocolate (60-70% cocoa content)
- 5 oz (150 grams) heavy cream
- 1 1/2 tablespoons (30 grams) of honey
- 2 tablespoons (30 grams) butter (softened)
- 1 teaspoon ground cardamom (or any spice of your choice)
- Unsweetened cocoa powder
- Unsweetened shredded dried coconut
Step 1: Making the Ganache
This recipe makes around 30 truffles.
1- Place the chocolate and butter in a large bowl. Make sure that you chop the chocolate (if you are not using small chocolate chips) and that the butter is at room temperature.
2- Place the heavy cream in a sauce pan, add the honey, and cook on medium heat until they start bubbling.
3- Add ground cardamom or any spice of your choice (adjust the amount of used based on the spice – some are stronger than other), and get them to a boiling point.
4- Pour the hot cream immediately over the chocolate and butter. Let it sit for 1 minute. Then using a spatula, mix them together until the chocolate has completely melted.
5- Place the chocolate ganache in a pan and let it cool down in the fridge for 1 hour.
Step 2: Making the Truffles
1- Using small spoons, scoop the cold chocolate ganache into small balls and place them in another falt pan. Let the chocolate balls cool in the fridge for 1 hour.
2- Finally, roll these sweet beauties in either cocoa powder or dried coconut. Of course both are unsweetened otherwise, we will have a sugar candy instead of yummy elegant creamy chocolate truffles!
3- Keep the truffles in an airtight container in the fridge up to 1 week.