Chocolate Truffles: Cardamom Pistachio and Mexican Hot Chocolate

The holidays always put me in the mood to make chocolate truffles.  Not only are they festive, but they make great homemade gifts!  While they may seem intimidating to make, they actually require minimal ingredients and effort…as long as you are willing to get a little messy!

The beauty of truffles is that you can make endless flavor combinations with the option to get as creative as you want.  Think mango curry truffles, mojito, honey lavender, balsamic sea salt, raspberry, mint…any flavor that comes to mind!

I, personally, like to infuse the cream with different flavors (such as the cardamom and cinnamon sticks demonstrated below) and will occasionally add other flavors directly to the ganache mixture.  While cocoa is the traditional coating for truffles, I like to have fun with different flavors and textures such as chopped nuts, coconut, or colored sugar.  Enjoy experimenting and happy holidays!

Cardamom Pistachio Truffles (makes about 10 truffles)

1/2 cup + 1/3 cup bittersweet chocolate (60-70%), chopped (or bittersweet chocolate chips)
1/2 cup heavy cream
10 cardamom pods, lightly crushed
1/3 cup roasted pistachios, finely chopped

Place 1/2 cup chopped chocolate (or chocolate chips) in a small heatproof bowl.

Heat heavy cream and cardamom pods over medium-low heat until it comes to a low simmer.  Simmer for about 5 minutes to infuse the cardamom flavor.  Strain the milk over the chopped chocolate.  Let stand for a minute and then whisk until combined into a smooth chocolate ganache.

Cover ganache with plastic wrap and let chill in the refrigerator for about 3 hours until firm enough hold its shape.  Spoon (I like to use a small mellon baller for this) out about 1 Tbs of ganache and roll into a sphere (they don’t have to be perfect, I usually aim for a “rustic” look).  Let chocolate balls chill in the refrigerator for another hour.

Now comes the messy part!  Using a double boiler, or a metal bowl set over a small pot of simmering water, melt the additional 1/3 cup of chocolate.  Roll chocolate balls in the melted chocolate either using your hands (messy option) or using 2 forks (slightly less messy) and then immediately coat in chopped pistachios.  Let truffles chill for an hour to set.

Remove from refrigerator at least an hour before serving to bring to room temperature.  Enjoy!

Mexican Hot Chocolate Truffles (makes about 10 truffles)

1/2 cup + 1/3 cup bittersweet chocolate (60-70%), chopped (or bittersweet chocolate chips)
1/2 cup heavy cream
2 cinnamon sticks
1/8 tsp cayenne pepper
ground cinnamon, optional
1/4 cup cocoa powder or hot chocolate powder

Place 1/2 cup chopped chocolate (or chocolate chips) in a small heatproof bowl.

Heat heavy cream and cinnamon sticks over medium-low heat until it comes to a low simmer.  Simmer for about 5 minutes to infuse the cinnamon flavor.  Strain the milk over the chopped chocolate.  Add cayenne pepper and let stand for a minute and then whisk until combined into a smooth chocolate ganache.  At this point, you can add some extra ground cinnamon if you wish after tasting for a stronger cinnamon flavor.

Cover ganache with plastic wrap and let chill in the refrigerator for about 3 hours until firm enough hold its shape.  Spoon out about 1 Tbs of ganache and roll into a sphere.  Let chocolate balls chill in the refrigerator for another hour.

Using a double boiler, or a metal bowl set over a small pot of simmering water, melt the additional 1/3 cup of chocolate.  Roll chocolate balls in the melted chocolate either using your hands or using 2 forks and then immediately coat in cocoa powder or hot chocolate powder.  Let truffles chill for an hour to set.

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