Cardamom Chocolate Truffles

Warm cardamom and dark chocolate come together in these easy truffles. They are an aromatic Indian-inspired treat and a beautiful homemade gift.

Cardamom and chocolate make a beautiful pairing in these cardamom chocolate truffles. Indian truffles are definitely not traditional. And like my white chocolate Diwali bark and my chocolate burfi, this is a special fusion cardamom chocolate recipe and it does not disappoint. 

Why Cardamom and Chocolate Work

Cardamom, known as elaichi in Indian cooking, is an essential spice in Indian sweets because it naturally pairs with sugar by cutting the sweetness with its warm floral spice. Cardamom and chocolate pair well for the same reason with the cardamom flavor cutting the bitterness of chocolate.

Green cardamom in particular is used over black cardamom in sweet recipes and chai masala because it is closer to sweet flavors whereas black cardamom is smoky and better for savory dishes. 

Ingredients Needed

• Semisweet or bittersweet chocolate: This is the main ingredient of a truffle and quality here matters. Use the best quality baking bar you can find. Ghirardelli and Scharffen Berger brands work well and are easily found in grocery stores. Do not use chocolate chips. They contain stabilizers and are not meant for making truffles. 
• Green cardamom pods: Whole pods offer the best flavor but if you're in a pinch you can use ground cardamom. 
• Heavy cream: This is essential for making a ganache. Do not substitute with light cream, half and half or whipping cream. 
• Unsalted butter: Butter adds some smoothness to mouthfeel and softens the truffles. 
• Pistachios, cocoa powder, unsweetened coconut: These are some topping options that pair well with cardamom but you can use anything you like. 

How to Make Cardamom Chocolate Truffles

Finely chop the chocolate bar so that it melts smoothly and set it aside. For tips, read my post on how to chop chocolate. Heat the heavy cream with the cardamom over medium heat and bring it to a boil then remove it from the heat.

If you used pods, cover the pot and let it steep for 30 minutes to allow the flavor to infuse into the cream. Strain the cream to remove the cardamom and return it to the heat and bring it back to boil.

Pour the hot mixture over the chopped chocolate and let it sit for a minute before gently stirring to dissolve the chocolate into the cream. Stir in the butter and let the ganache set at room temperature.

Once it is set, you can pipe or spoon the ganache into round balls onto parchment paper. Chill the balls for at least an hour so they become easier to handle as you shape them and roll them in your toppings. Dusting your hands with cocoa powder before handling can help keep them from sticking to your hands. 

Truffle Coating Options:

The coating is where you can make three different types of cardamom truffles. Roll each chilled ganache ball in your coating right after you shape it, while the surface is still slightly tacky so it grips.

Cocoa powder is classic. Use unsweetened cocoa so the truffle stays on the bitter side of sweet but be sure not to overdo it because it will have a strong bitter taste.

Ground or finely chopped pistachios give you a nutty finish and a pop of green. Pistachio and cardamom is a classic pairing in Indian sweets.

Unsweetened shredded coconut is the softest and sweetest of the three. Work with one coating at a time in a small bowl so they stay clean and separate.

Make Ahead and Storage

These hold well, which makes them a good recipe to get done ahead of a busy week or a holiday.

Store them in an airtight container in the refrigerator for up to 5 days. Take them out a few minutes before serving so the ganache is not straight-from-the-fridge firm and softens to a nicer bite.

An Edible Gift for Diwali

Homemade truffles make a thoughtful gift, and these are especially nice for Diwali when sweets are part of the celebration. They look impressive but come together with a short ingredient list.

Box them in mini paper cups so the coatings do not rub off on each other, and keep them cool until you hand them over. If you are putting together a larger sweets box, pair with other homemade Indian treats like ghughra or rangoli cookies.

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