Coffee and Cardamom Truffles

Recipe by
Total Time:
2-2.5 hours
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 200 g - dark chocolate, chopped
  • 1/2 tsp - cardamom seeds
  • 284 ml carton double cream
  • 4 tbsp - freshly ground coffee
  • 4 tbsp - castor sugar
  • For Coating:
  • 200 g - dark chocolate, chopped
  • cocoa powder (optional)
  • grated white chocolate (optional)

How to Make Coffee and Cardamom Truffles

  • Put the chopped chocolate in a large bowl and set over a pan of just boiled water to melt.
  • Meanwhile, crush the cardamom seeds as finely as possible in a pestle and mortar.
  • Heat the cream, coffee and sugar in a pan, stirring until the cream is just boiling.
  • Pass the mixture through a fine sieve (or a sieve lined with muslin cloth or a clean jay cloth) to catch the coffee granules, allowing the cream to fall into the bowl of chocolate.
  • Add the cardamom and stir until all the ingredients are evenly blended. Remove the bowl from the pan.
  • Cover the surface of the chocolate mix directly with plastic wrap. Leave to cool at room temperature for about one hour.
  • If the mixture seems quite liquidy, whisk briefly with an electric whisk until it just thickens.
  • If it's already thick, just beat briefly with a wooden spoon until smooth and shiny.
  • Chill until firm for about 45 minutes.
  • Meanwhile, line a baking tray with greaseproof paper.
  • Take a heaped teaspoon of the truffle mixture and roll it into a ball.
  • Place on the baking tray. Continue using all the mixture.
  • You should make about 22 truffles.
  • It's important that your hands are cold - run them under cold water periodically to cool and clean them.
  • Alternatively, shape the truffles with two tsps, which is considerably less messy. Chill the truffles for 30 minutes.
  • Next, put the chocolate for the covering in a large bowl over a pan of just boiled water until melted.
  • Remove the bowl from the pan and let the chocolate cool a little.
  • If you want to coat the truffles in grated white chocolate, spread it out on a plate now.
  • Using two forks, gently lift each chilled truffle and dip it into the melted chocolate. Then, before it has set completely roll it in the grated white chocolate.
  • Alternatively, just return the dark chocolate-coated truffles to the fridge to set.
  • If you're using the cocoa, sift it onto a large flat plate and roll the set truffles in it.
  • Store in the fridge for up to four days, but allow them to stand at room temperature for 20 minutes before serving.
  • These are delicious with after-dinner coffee.