Dark chocolate truffles

Serves: 20

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Total Time: 20

Prep Time: 5

Cook Time: 15

• 100 ml double cream
• 6 whole(s) black cardamom pods
• 250 gram(s) dark chocolate
• 1 tablespoon(s) Islay whisky
• 1 teaspoon(s) vanilla extract cocoa powder to dust
• COOLING: 30 MINUTES

Method

1. Heat the cream and cardamom pods in a small pan, or microwave until hot, but not boiling. Leave to infuse until lukewarm.
2. Break the chocolate into a large bowl and set it over a small pan of water that has just boiled and been taken off the heat. Let the chocolate warm slowly, stirring until it is fully melted. Alternatively, melt it in a microwave.
3. Strain the warm cream into the melted chocolate, stirring until smoothly blended.
4. Let the mixture cool to room temperature before incorporating the whisky and vanilla extract and whisking the mixture till it lightens in colour and holds soft peaks. Chill for 10 minutes to firm before forming the truffles.
5. Sift a thick layer of cocoa powder on to a tray. Cover another with greaseproof paper. With two teaspoons, drop small, even-sized blobs of the mixture into the cocoa. Dust your fingers with cocoa, roll each blob into a ball, roll it in the cocoa and set it on the paper.
6. The truffles are ready to eat as they are, or can be rolled in chopped nuts or finely grated chocolate, or dipped in melted chocolate and decorated with gold leaf.

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