Dark Chocolate and Cardamom Truffles

Valentine's Day is just around the corner - forget the store bought, everyone would prefer homemade confections! This recipe very easy recipe is also reliable and adaptable, but it does take patience. I’ve also made variations with raspberry jam, orange marmalade, rum/coconut, and black pepper.

• 8oz bittersweet or semi-sweet chocolate (go high quality, you won’t regret it), very finely diced or shaved

• 1/2 cup heavy cream

• 1-2 Tbs brandy

• 1 tablespoon medium grind coffee

• Sea salt, for sprinkling

• Unsweetened cocoa powder, for dusting

Place diced chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in brandy and coffee. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.

Pour chocolate mixture into a shallow 8-inch dish or pie plate and sprinkle with sea salt, if desired. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.

Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.

Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.