Three Chocolate Truffles Recipes
Three Delicious Chocolate Truffles Recipes. Three amazing favors: dark chocolate with cardamom or lavender and white chocolate with lemon and pistachios.
Instructions
  1. Dark Chocolate Truffles with Cardamom and Herbal Liquer: Use a water bath to melt chocolate (set a heat-proof bowl with roughly chopped chocolate into a pot or a skillet with boiling water and simmer until the chocolate is melted).
  2. Add heavy cream, herbal liquer and green and black ground cardamom seeds. Stirring constantly, let it combine into a smooth mixture for 1-2 minutes and remove from the stove.
  3. Let it cool to a room temperature and put it in the fridge for 1-2 hours until the mixture is firm enough to work with.
  4. Spread the cocoa powder into a rimmed plate using a sieve. Take a tablespoon of the chocolate mixture and roll it using both hands until a small ball is formed. Roll it in the cocoa powder.
  5. Repeat with the rest of the chocolate mixture. Enjoy!
  6. Dark Chocolate Truffles with Lavender and Honey:
  7. Combine heavy cream with 1 teaspoon lavender in a pot and bring to a boil over medium-low heat, stirring occasionally. Remove from the heat, cover with a lid and let stand for 10 minutes. Filter the cream-lavender mixture through the sieve into a measuring cup and add add water until it reaches the initial volume (small part of the creme has evaporated). Add honey and bring to a boil again.
  8. Meanwhile, chop or grind the chocolate. I left some bigger pieces so that it won’t melt from the hot cream mixture, adding a little bit of crunchy texture to the finished product.
  9. When the cream is ready, pour it in a bowl with chopped chocolate and mix well. Let it cool to a room temperature and put it in the fridge for 1-2 hours until the mixture is firm enough to work with.
  10. Combine the ground chocolate and the rest of lavender in a rimmed plate. Take a tablespoon of the chocolate mixture and roll it using both hands until a small ball is formed. Roll it in the chocolate-lavender mixture.
  11. Repeat with the rest of the chocolate mixture. Enjoy!
  12. White Chocolate Hearts with Lemon, Pistachios and Black Pepper:
  13. Use a water bath to melt chocolate (set a heat-proof bowl with roughly chopped chocolate into a pot or a skillet with boiling water and simmer until the chocolate is melted). Add lemon juice, lemon zest, chopped pistachios, ground black pepper and turmeric and mix well. Pour the mixture into the chocolate mold Let it cool to a room temperature and put it in the freezer for 1-2 hours until firm. Remove from the mold. Enjoy!
  14. Pack chocolate truffles in a nice box to give them as a gift. Store them in the fridge.
Recipe Notes

It will take you around 40-50 minutes to make the chocolate mixture for the first and the second kind of truffles and let it cool to a room temperature + 1-2 hours in the fridge + 20-30 minutes to roll. Estimated overall time for these truffles is about 2 to 3.5 hours.
White chocolate hearts are the quickest to make. It takes from 1 hour 20 minutes to 2 hours 20 minutes all together.