Friday, March 23, 2012

Cardamom-Laced Truffles with Murray River Sea Salt

For a recent tasting event, I paired these decadent truffles with a delightful Colorado Cab Sauv from Settembre Cellars.  The bright snap of exotic spice beautifully accentuated the wine's aromatics. 

     These truffles are simple to make: infuse several cardamom pods in about 1/2 cup warm cream for at least 15 minutes.  Strain, and pour over 12 ounces good-quality chopped dark chocolate (minimum 60%) and let sit for a few minutes.  Stir gently with a rubber spatula until the cream and chocolate marry into a luxurious, silky ganache.  Bit by bit, add 1 T. soft butter, stirring gently between each addition.  Add a few drops of almond extract, let cool completely to room temperature, then refrigerate for 2 hours until hard.  Cut into small squares and roll between palms to form balls.  Coat with cocoa powder, sprinkle with flake salt, pour a glass of wine, and indulge.

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