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Melt the chocolate in a glass bowl over a saucepan of gently simmering water. Fold in cream, orange peel & cardamom. Place in fridge for 30 minutes or until set.
Place cocoa in a shallow bowl. Drop a teaspoon of the chocolate mixture in the cocoa. Toss the dollop of chocolate to cover it in cocoa, then roll it into a ball in the palm of your hand, covering the exterior with more cocoa as you work.
When all the truffles have been rolled, place them in an airtight container and refrigerate until ready to use.
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