Cinnamon-Cardamom Truffles
Cinnamon-Cardamom Truffles
Enjoy this quick and easy vegetarian dessert recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Freezing
  • Preparation Time 3 hours 55 minutes
  • Cooking Time 20 minutes
  • Yield 40 servings
  • 397 grams good-quality dark Chocolate, finely chopped 
  • ½ cup confectioners' Sugar  
  • 2 tablespoons ground Cinnamon 
  • 1¼ cups Heavy cream  
  • 1 tablespoon unsalted Butter  
  • 2 to 3 Cardamom pods, crushed  
  • 1 Cinnamon stick  
  • Pinch salt  
  1. Place the chopped chocolate in a medium heat-safe bowl. In a separate shallow bowl, mix together the confectioners' sugar and ground cinnamon and spread in an even layer. Set both bowls aside
  2. Combine the cream, butter, cardamom pods and cinnamon stick in a small saucepan. Bring to a boil, then turn down the heat to low and cook for 15 minutes. Remove from the heat and strain the cream through a sieve, discarding the cinnamon stick and cardamom pods. Carefully pour the hot cream over the chocolate, add the salt and stir until smooth. Refrigerate for at least 3 to 4 hours
  3. Remove the chocolate mixture from the refrigerator and let sit for about 10 minutes. Using 2 teaspoons or a melon baller, scoop small balls of chocolate and roll between your hands to form uniform balls about 1-inch in diameter. Roll each ball in the cinnamon-sugar mixture until completely coated. Store the truffles in the refrigerator in an airtight container

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