Bursting with unusual, yet delicate flavors, these dark chocolate orange cardamom truffles are smooth-as-silk and simply irresistible. Best of all, it takes minutes to make!!
My god, am I obsessed with cardamom lately!
Couple months back, I decided to incorporate more and more spices in my baking, beyond the usual cinnamon, clove, nutmeg stuff, you know.
I started with whole nutmeg (remember my pumpkin streusel bars, or this apple cranberry crisp, or better yet, maple pumpkin cheesecake? They all have freshly grated nutmeg in them!) From the very first try, I was sold. Hands down, freshly grated nutmeg is so much more aromatic than the ground stuff.
Anyway, next I added cardamom to my baking repertoire and I’m not even exaggerating when I say I’ve been obsessed. It’s slightly citrusy, slightly minty, slightly floral. It’s pungent and a lil bit goes a long way! It pairs well with oranges, apples and pears, as well coffee and chocolate. It’s great in both sweet and savory recipes. Overall, it’s an amazing spice!!
I ordered this bag of green cardamom pods from Amazon, and I’m sure it’ll last me a lifetime. Because ground cardamom loses its flavor pretty fast, you should look for the whole pods. It’s not really a hassle to grind your own anyway. I like to lightly toast the whole pods in a skillet, and then remove the seeds from the pods and grind them in a small mortar and pestle. You can use coffee/spice grinder too, but I like to grind only small amount at a time, so electric grinder is too big for this job.
Quick tip: 10 whole pods yield about 1 teaspoon of ground cardamom.
Ok, let’s make the truffles already!
It’s so, so easy. I’m using this classic method of making truffles, that I shared earlier this year. Instead of Kahlua, we’re adding Grand Marnier along with freshly ground cardamom and orange zest.
Ah, and the smell though!! Sweet, floral, citrusy, chocolaty aroma will waft as you mix. Honestly, it’s quite tempting to eat it by spoonful.
Did I say orange and cardamom are a match made in heaven? Throw some chocolate into the mix and it’s simply ???.
Even my die-hard-milk-chocolate-loving friend loved this rich, dark chocolate truffle, because the orange and cardamom flavors are so on point!
Stay tuned for more cardamom-infused recipes. They’re going to be a hit this holiday season!
Until then, enjoy these truffles!
Orange Cardamom Truffles
Ingredients
- ¾ cup 180ml heavy cream
- ½ teaspoon orange zest
- 10 oz 280gr bittersweet chocolate chips
- 1 tablespoon Grand Marnier
- ½ teaspoon freshly ground cardamom
Instructions
- In a small saucepan, heat heavy cream with orange zest over medium heat just until boiling point. Place the chocolate chips in a medium bowl and pour the hot cream over it. Let it melt undisturbed for 2 minutes, and then slowly mix with a spatula until smooth. Stir in Grand Marnier and cardamom.
- Pour the chocolate mixture into a shallow dish (I used 8-in (20cm) square baking pan) and chill for at least 2 hours in the fridge, until set.
- Using a medium cookie scoop, form the chocolate mixture into 1.5-inch (about 3.5cm) balls. If desired, roll the truffles in cocoa powder. Keep refrigerated for up to 5 days.
Nutrition
This recipe sounds amazing; so wanting to make them now!
Trouble is I have no Grand Marnier… can Iuse orange juice instead?
Many thanks, Ana
Hi, Ana. Thanks for your question! Unfortunately, I haven’t tested this recipe with orange juice, and don’t think it’s a great substitute. That said, you may omit Grand Marnier and increase the cream amount by 1 tablespoon.
What do we do with the orange zest?
Oops, sorry about that, Emily. Orange zest goes into the cream. I updated the recipe now. And thank you for asking!