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.