Orange and Cardamon Chocolate Truffles
Chocolate lovers will adore these delicate flavoured truffles, in fact it might be better to make a larger batch! These are a soft mix, so do keep them refrigerated until required.
Put the cream into a saucepan with the orange zest and cardamon and bring up to a simmer. Turn off the heat and allow to infuse for 30 mins.
Put the chocolate in a heatproof bowl. Bring the cream back up to the boil then strain over a sieve and onto the chocolate. Allow to sit for a minute, add the salt, then stir gently to combine until the mix is smooth and glossy. Allow to cool, then refrigerate for at least 2 hours to set.
Use a melon baller to scoop out the chocolate and drop onto a baking sheet lined baking tray. Or you can use a teaspoon and then shape with your hands (use disposable gloves for a less messy option).
Chill until required then roll in the cocoa before serving or gifting. Keep refrigerated for up to a week.
1 orange, peeled zest
4 cardamon pods, roughly crushed
250g dark chocolate, (we used Trade Aid 55% cocoa organic classic dark) roughly chopped
pinch of sea salt
cocoa for dusting (approx. ¾ cup)