I debated between tamarind truffles, lavender truffles, or bee pollen truffles. Then I spied the bottle of Datil, a date liqueur that Pia brought back for me from Mallora, in my cupboard. Truffles at midnight. Done deal, baby.
10 oz high-quality semisweet or bittersweet chocolate, chopped into small pieces
1/2 C heavy whipping cream
1/4 t ground cardamom
2 T Datil (date liqueur from Mallorca)
unsweetened cocoa powder
In a small, heavy saucepan bring the whipping cream to a simmer. Place the chocolate in a separate bowl with date liqueur and 1/4 t ground cardamom. Pour the cream over the chocolate. Let stand for 3 minutes. Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours.