As sophisticated and decadent as truffles sound, they are the easiest to make.
Anjali and Rani my twins love my homemade truffles. They are always asking me to make a batch and they like to play around with various flavors, We experiment with different ingredients and then do taste tests to determine which truffle flavors of truffles are keepers and which ones we won’t be making again.
What we prefer are dark chocolate truffles as we find them to be less sweet and more creamy, but actually you can use any type of baking chocolate you like.
About the recipe
While watching Food Network shows Barefoot Contessa and Giada De Laurentis, both their truffle recipes were pretty much the same. One melted the chocolate in the microwave, and the other melted the chocolate in a water bath; both these procedures work. Here is a recipe for one of our favorite truffle flavors – Cardamom & Saffron Chocolate Truffles.
Cardamom and Saffron ChocolateTruffles:
- 1/2 lb semisweet chocolate or dark chocolate
- 1/2 cup whipping cream
- 1 – 2 tsp fine Cardamom powder
- 1 tsp Saffron strands finely chopped
- 1 tsp vanilla
- chop the chocoalte into small pieces and place in a bowl
- Add the whipping cream and stir
- Melt the chocolate over a water bath until the chocolate is completely melted and creamy
- Take the bowl off the stove and add cardamom, saffron and vanilla, and mix in
- At this point the chocolate is ready, taste a little so you can add more cardamom and saffron if these flavors are not coming through the chocolate.
- Place the bowl in the fridge for 2 hours until it becomes semi hard
- Take out the bowl from the fridge after two hours. Using a melon baller scoop out small balls and roll in the hand into little balls
- You can garnish the truffles with extra saffron and dust with cocoa powder
- Place back in the refridgerator for 30 minutes longer and then they are ready to eat
- Truffles can be stored in the fridge for 2 weeks in an air tight container