Spiced Chocolate Truffles

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Spiced Chocolate Truffles
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Health Score:
4,4 / 10
50 min.
ready in 5 h. 50 min.
Ready in


1 Vanilla bean
175 milliliters Whipped cream
1 Cinnamon stick
2 Cardamom
1 Star anise
150 grams Milk chocolate couveture
450 grams Dark couverture chocolate
80 grams softened butter
5 tablespoons cocoa powder
How healthy are the main ingredients?
Whipped cream

Preparation steps


Slice the vanilla bean in half lengthwise and scrape out the seeds. Pour the heavy cream into a saucepan and add the vanilla bean seeds, cinnamon stick, cardamom pods, and star anise. Bring to a boil, remove from heat, cover and let steep for about 30 minutes. 


Strain the cream through a fine mesh sieve. Chop the milk and dark chocolate and set aside 200 g of the dark chocolate. Combine the rest in a heatproof bowl. Bring the cream back to a simmer and pour over the chopped chocolate. Stir until the chocolate has melted. Refrigerate the mixture for at least 5 hours. Cut the softened butter into small pieces and gradually stir into the cooled chocolate cream. Transfer the chocolate cream to a piping bag with a large, round tip and pipe into small mounds on a baking sheet lined with parchment paper. Chill for at least 1 hour in the refrigerator, then quickly roll into balls using your hands.

Melt the reserved dark chocolate in a double boiler, coat each truffle in the melted chocolate then roll in cocoa powder. Store the truffles in the refrigerator.