Saturday, December 31, 2011

Datil-Cardamom Truffles

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.

Roll half-teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa and another dash of cardamom. Place on a baking sheet lined with parchment paper and refrigerate for several hours before serving.

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