Moroccan Tagine-Spiced Chocolate Truffles with Cardamom

In a saucepan, heat the heavy cream and honey over medium heat until it just begins to simmer. Do not boil.

Remove from heat and add the butter, ground cinnamon, ground ginger, ground cumin, cardamom, and cayenne pepper (if using). Stir until the butter is melted and the spices are evenly distributed.

Place the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit for 1 minute to soften the chocolate.

Gently stir the chocolate and cream together until smooth and glossy. Be careful not to overmix.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate ganache. Refrigerate for at least 2 hours, or preferably overnight, until firm enough to handle.

Once the ganache is firm, scoop out small portions using a small spoon or melon baller. Roll each portion into a ball using your hands. If the ganache is too sticky, lightly dust your hands with cocoa powder.

Place the cocoa powder in a small bowl. Roll each truffle in the cocoa powder, ensuring it is evenly coated.

Place the coated truffles on a baking sheet lined with parchment paper.

If desired, garnish the truffles with chopped pistachios and a pinch of sea salt flakes.

Refrigerate the truffles for at least 30 minutes before serving to allow them to firm up further.