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Chili & Cardamom Truffles

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30 Each

Ingredients Nutrition


  1. Combine the cream, cardamom and chili powder in a small saucepan over medium heat and bring to a boil.
  2. Add the chocolate and the butter, and remove from heat.
  3. Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
  4. Add bourbon and use a metal spoon to stir until smooth.
  5. Pour into paper cups and refrigerate.
  6. OR.
  7. Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
  8. Place in the fridge for 4 hours or until firm.
  9. Place the cocoa in a deep plastic container.
  10. Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
  11. Tap the truffle directly into the cocoa.
  12. Gently shake the container to evenly coat the truffle in cocoa.

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