Moroccan Tagine-Spiced Chocolate Truffles with Cardamom

Rich and decadent dark chocolate truffles infused with the warm spices of Moroccan tagine and aromatic cardamom. A perfect after-dinner treat that will tantalize your taste buds.

Prep Time

20 minutes

Total Time

30 minutes + chilling time

Calories

158 kcal

Difficulty

Easy

Equipment

5 items

Cost

£0.32/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

12ozDark Chocolate(70% cacao or higher, finely chopped)

£3.50

0.5cupHeavy Cream(35% milkfat)

£1.20

2tbspUnsalted Butter(Cut into small pieces)

£0.35

1tbspHoney(Adds a touch of sweetness)

£0.25

0.5tspGround Cinnamon

£0.05

0.3tspGround Ginger

£0.03

0.1tspGround Cumin(Just a pinch for earthy flavor)

£0.02

0.3tspGround Cardamom(Freshly ground is best)

£0.08

0.1tspPinch of Cayenne Pepper(Optional, for a touch of heat)

£0.01

0.5cupCocoa Powder(For coating the truffles)

£0.75

0.3cupChopped Pistachios(Optional, for garnish)

£1.50

PinchSea Salt Flakes(Optional, for garnish)

£0.02

Total Cost

£7.76

£0.32 per serving

Instructions

1.
In a saucepan, heat the heavy cream and honey over medium heat until it just begins to simmer. Do not boil.
2.
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.
3.
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.
4.
Gently stir the chocolate and cream together until smooth and glossy. Be careful not to overmix.
5.
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.
6.
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.
7.
Place the cocoa powder in a small bowl. Roll each truffle in the cocoa powder, ensuring it is evenly coated.
8.
Place the coated truffles on a baking sheet lined with parchment paper.
9.
If desired, garnish the truffles with chopped pistachios and a pinch of sea salt flakes.
10.
Refrigerate the truffles for at least 30 minutes before serving to allow them to firm up further.

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My Notes

Nutrition Information

Nutrition per serving (20g)

158 kcal / 661 kJ

Carbs

11.5g

4% of RDA

Fat

12.1g

17% of RDA

Protein

2.3g

5% of RDA

Detailed Breakdown

Fibre

1.6 g

5% of RDA

Sugar

8.5 g

9% of RDA

Sodium

7 mg

Saturated Fat

7.3 g

37% of RDA

Chef's Tips

For a smoother truffle, strain the cream mixture through a fine-mesh sieve before pouring it over the chocolate.

If your ganache is too soft after chilling, add a few more ounces of melted chocolate and chill again.

Use high-quality chocolate for the best flavor.

Experiment with different coatings such as chopped nuts, coconut flakes, or powdered sugar.

Store the truffles in an airtight container in the refrigerator for up to 1 week.

Cooking Equipment

Double boiler or heatproof bowl

Saucepan

Baking sheet

Parchment paper

Small bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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