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Cardamom and white chocolate truffles

Jo Pratt from Great Food Bites
Naughty but nice, Jo Pratt's creamy dreamy white chocolate truffles are a luxurious treat to indulge a sweet tooth

Cardamom and white chocolate truffles

Method

1. Crush the cardamom seeds to a fine powder in a pestle and mortar.

2. Tip the powder into a large bowl with the chocolate and the butter.

3. Heat the cream in a saucepan until it is just boiling and instantly pour over the chocolate. Stir until the chocolate has completely melted and then using an electric hand whisk, whisk until the mixture has thickened enough to leave a trail when the whisk is lifted, this will take about 5 minutes.

4. Place the truffle mixture in the fridge for a couple of hours until it is firm enough to shape into balls.

5. Making sure your hands are cold, take a teaspoon of the truffle mixture and roll it into a smooth ball. Repeat with the remaining mixture.

6. Sift the icing sugar onto a plate and roll the truffles around to generously coat them. If they seem too sticky to do this, just put them in the fridge for 15 minutes to firm up, and try again.

7. Enjoy straight away or store in the fridge for up to 5 days.

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Serves: makes 15

Prep: 25 min, plus 2 hrs chilling
Cook: 5 min

Ingredients
seeds from 4 cardamom pods
175g good quality white chocolate, broken into small pieces
25g unsalted Butter
200ml whipping cream
50g icing sugar