Cardamom Cacao Truffles Recipes

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EASY CARDAMOM-ORANGE CHOCOLATE TRUFFLES



Easy Cardamom-Orange Chocolate Truffles image

These elegant, but simple, chocolate truffles are rolled in sugar, cocoa powder, and nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 12

Number Of Ingredients 7

1/2 cup plus 2 tablespoons heavy cream
1/8 teaspoon ground cardamom
5 strips 1-inch-wide orange peel, pith removed
8 ounces semisweet chocolate, finely chopped
1/4 cup confectioners' sugar
1/4 cup sifted cocoa powder
1/2 cup finely chopped assorted nuts, such as walnuts, pecans, and pistachios

Steps:

  • In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
  • Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
  • Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
  • Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
  • Place the confectioners' sugar, the cocoa powder, and the chopped nuts in 3 separate bowls. Roll the truffles in desired coatings.

CARDAMOM & CACAO TRUFFLES



Cardamom & Cacao Truffles image

I was looking for a low carb high fiber treat and came up with this one. Cardamom is originally from the east and used to flavour food and for medicinal purposes. It lends a very interesting and distinctive taste to foods. I like it and thought it would be a good addition to these truffles. I ground all my ingredients in my magic bullet and then processed the dough in my Kitchen Aid food processor. You can use either the dark or golden flax seeds in this recipe. This recipe can be doubled, but be aware they are rich, so you might want to make a single batch just to try them first. If you can't find organic then conventional will work just as well, though might not taste as good. You can also use ground carob or ground unsweetened chocolate in place of the cacao nibs if you don't have them.

Provided by Chef Joey Z.

Categories     Candy

Time 25m

Yield 12 truffles

Number Of Ingredients 10

1/2 cup organic flax seed (ground)
3 tablespoons organic sunflower seeds (ground)
3 tablespoons organic sesame seeds (ground)
5 tablespoons organic cocoa nibs (divided)
1 tablespoon organic coconut (ground)
1/4 teaspoon ground cardamom
1 tablespoon organic vanilla extract
1 pinch sea salt
3 tablespoons organic agave nectar, plus
1 teaspoon organic agave nectar

Steps:

  • Grind each of the seeds separately. Remove and add to a bowl and mix together.
  • Grind up the cacao nibs fine. Take out 3 tablespoons This will be to coat the truffles when they are done.
  • Add all the ingredients except the reserved ground cacao to the food processor and process for about a minute or two. Check the dough, if it sticks together and holds its shape after you roll it into a ball then its ready to roll into balls.
  • Put the remaining 3 tablespoons of ground cacao onto a deep bowl and roll the truffles in it. Try not to touch them, just roll them round and round in the cacao. This will coat them nice and smooth.
  • Chill and eat.
  • Bon Appetit!

Nutrition Facts : Calories 70.9, Fat 5.6, SaturatedFat 0.9, Sodium 51.2, Carbohydrate 3.3, Fiber 2.5, Sugar 0.4, Protein 2.2

CHILI & CARDAMOM TRUFFLES



Chili & Cardamom Truffles image

Make and share this Chili & Cardamom Truffles recipe from Food.com.

Provided by Ambervim

Categories     Candy

Time 25m

Yield 30 Each

Number Of Ingredients 8

4 1/4 ounces cream
1/2 teaspoon ground cardamom
1/4 teaspoon chili powder
1/4 teaspoon ground habanero chile pepper (or just 3-4 sprinkles)
10 1/2 ounces dark chocolate
1 3/4 ounces butter, at room temperature
1 ounce bourbon whiskey
2 1/2 ounces cocoa powder (if rolling)

Steps:

  • Combine the cream, cardamom and chili powder in a small saucepan over medium heat and bring to a boil.
  • Add the chocolate and the butter, and remove from heat.
  • Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
  • Add bourbon and use a metal spoon to stir until smooth.
  • Pour into paper cups and refrigerate.
  • OR.
  • Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
  • Place in the fridge for 4 hours or until firm.
  • Place the cocoa in a deep plastic container.
  • Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
  • Tap the truffle directly into the cocoa.
  • Gently shake the container to evenly coat the truffle in cocoa.

Nutrition Facts : Calories 258.2, Fat 26.6, SaturatedFat 16.4, Cholesterol 8.1, Sodium 24.9, Carbohydrate 15.1, Fiber 8.3, Sugar 0.5, Protein 6.4

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