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Easy Cardamom-Orange Chocolate Truffles

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

  • Yield: Makes 12

Photography: BEATRIZ DA COSTA

Source: Martha Stewart Living, September 1998

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Place the confectioners' sugar, the cocoa powder, and the chopped nuts in 3 separate bowls. Roll the truffles in desired coatings.

Cook's Notes

Uncoated truffles can be stored in an airtight container, refrigerated, for one week.

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