Cumin and Cinnamon Spiced Dark Chocolate Truffles
The sweet and spicy flavours of these truffles are pure decadence.
- Yields: 30–40 |
- Difficulty: easy
- Prep Time : 2:30 hours |
- Cook Time : 30 mins
2 cinnamon sticks
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.