As sophisticated as truffles sound they are the least complicated to make, and the most decadent. Anjali and Rani love my homemade truffles. They are always asking me to make a batch. They like to play around with different flavors and we experiment with various ingredients in the truffles. Then we do taste tests to determine which flavors of truffles are keepers and which flavors we won’t be making again. What we like are dark chocolate trufles, we find them to be less sweet and more creamy, but actually you can use any type of baking chocolate you like.
While watching Food Network shows Barefoot Contessa and Giada De Laurentis, the truffle recipes we watched were pretty much the same. One melted the chocolate in the microwave, and the other chef melted the chocolate in a water bath; both these procedures work. Here is the recipe for our homemade 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