Spiced Truffles

Truffles are so easy to make at home, they just take a little practice. There are no excuses not to always have a stash in your refrigerator. The key is not to over heat the chocolate so keep a close eye on it while tempering. 

makes 10 truffles


4 oz good quality dark chocolate chips or chunks, chopped.

3 oz heavy cream

pinch saffron

pinch cardamom, ground

pinch of salt

cocoa powder for coating



  1. Heat a small pot of water. After the water starts to boil, lower it to medium heat. In a bowl that fits over the pot of water but does not touch the water, combine the chocolate, cream and spices. As soon as about half the the chocolate appears to have melted, turn the boiling water off. Let the mixture rest in the bowl on the pot of hot water for another 2-3 minutes. Take the bowl off the heat and set it aside for another 5 minutes. Stir gently with a spatula to be sure that the chocolate has melted and mixed into the cream to create shiny dark brown sauce. 
  2. Let this mixture rest at room temperature for an hour. Then refrigerate it for anther hour or two or until the mixture has hardened enough to form balls. Make ¾ inch balls and roll them in cocoa powder.

ideas / variations

  • Roll the truffles in ground pistachios or almonds 
  • Add coffee extract or espresso grinds to the cream for coffee flavored truffles.