Ease of Preparation: Moderate
Preparation Time: 30 min
plus 2 hrs refrigeration
Cook Time: 5 min
Servings: serves 6 to 8
Recipe By: Meenakshi Agarwal
From: Knack Indian Cooking
Used with permission of Knack
Other Indian
Other Indian
Masala Chocolate Truffles
Fragrant cardamom adds a touch of exotic flavor to creamy, melt-in-your-mouth chocolate truffles. This recipe was inspired by a box of truffles I received as a gift from a dear friend one holiday season. Although it contained a mix of exotic-flavored chocolates, what piqued my palate was one particular truffle that carried a hint of spice in it. I could never figure out what the spices were in that perfect bite I had, but I created this recipe to come a close second to it. Serve these truffles after a truly special meal with a nice cup of coffee.
Ingredients
1 cup cream
1 1/2 cups semisweet chocolate chips
2 tablespoons sugar
1 teaspoon cardamom powder
pinch red chili powder
2 cups ground cashews
1 1/2 cups semisweet chocolate chips
2 tablespoons sugar
1 teaspoon cardamom powder
pinch red chili powder
2 cups ground cashews
Directions
In a nonstick pan, heat all ingredients except the ground cashews, stirring continuously until the chocolate melts. Set aside to completely cool for a couple of hours in the fridge.
Form cooled chocolate into tiny balls, about a tablespoon in measure, and roll in ground cashews to coat.
Let chocolate come to room temperature before setting it in the fridge. The chocolate will thicken and firm up a bit once it's cold, and this will help you form the balls.
If the chocolate starts to melt in your hands while rolling, pop it back in the fridge for a couple more minutes to cool. Continue cooling the chocolate at regular intervals so that it will be easier to form into balls.
Form cooled chocolate into tiny balls, about a tablespoon in measure, and roll in ground cashews to coat.
Let chocolate come to room temperature before setting it in the fridge. The chocolate will thicken and firm up a bit once it's cold, and this will help you form the balls.
If the chocolate starts to melt in your hands while rolling, pop it back in the fridge for a couple more minutes to cool. Continue cooling the chocolate at regular intervals so that it will be easier to form into balls.
Chef Suggestions
It is best to use semi- or bittersweet chocolate for this recipe instead of regular milk chocolate. The slight bitterness imparted in the chocolate complements the robust flavor of cardamom and gives it a warm, delicate blend. You can get creative with the nuts and use either crushed almonds or peanuts as well, or a blend of all of them.
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