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Cumin and Cinnamon Spiced Dark Chocolate Truffles


The sweet and spicy flavours of these truffles are pure decadence.

  • Yields: 30–40 |
  • Difficulty:

  • Prep Time : 2:30 hours |
  • Cook Time : 30 mins
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2 cinnamon sticks
1 Tbsp (15 ml) toasted cumin seeds
¾ C (190 ml) cream
200 g Lindt 70% dark chocolate, broken into pieces
30 g butter
100 g dark or white chocolate, melted for coating (optional)

Place the cinnamon, cumin and cream into a saucepan and bring to a simmer. Turn off the heat and leave to infuse for about 30 minutes. Strain the cream into a glass bowl and add the dark chocolate and butter.
Place the bowl over a pot of simmering water and leave to melt. Remove the bowl from the heat and stir until smooth and glossy. Pour into a small container and refrigerate for a couple of hours or until set.
Remove from fridge once firm and use a melon-baller to scoop out truffles. Dip the truffles in melted chocolate and leave to set until hard before serving.