Richly fragrant truffles, with notes of cardamom, pepper and rose. Makes about 50 truffles.
- 500 g black chocolate (50% to 60% cacao)
- 350 ml 35% cream
- 1 tsp Silk Road spices
- Ground pistachios, for rolling
Finely grind the spices.
Crush the chocolate into small pieces. Put in a bowl and ad the spices.
Heat the cream in a pot.
Pour the boiling cream over the chocolate and spices. Mix well with a whisk.
Refrigerate for 1 to 2 hours in the fridge.
Form the truffles with a spoon and shape them by rolling with your hands.
Roll in pistachios and keep cool.