Ingredients

• 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.