I loved making these truffles, they hit the spot for when you have that chocolate urge. Extremely filling and so decadent and beautiful. Really easy to make, I made mine within an hour or so.
The garnish is totally up to you, I used a number of toppings, from the traditional Persian pistachio, rose petal and cardamom one to crushed rock salt and gold leaf versions. I had a bit of hazelnut which I also used for some of my truffles so you can top these wonderful nuggets of temptation with anything you fancy.
The best part is that these truffles have not added sugar as the carob syrup used is naturally sweet.
1 cup cocoa powder
1 cup carob chocolate syrup
1/4 tsp cardamom powder
pinch of red chilli powder
pinch of sea salt
For the garnish
Garnish 1 - 2 tbsp ground pistachio, rose petal and cardamom
Garnish 2 - 1 tbsp crushed rock salt
Garnish 3 - gold leaf
In a medium mixing bowl put 1 cup cocoa powder and 1 cup carob chocolate syrup
Add the chilli powder, cardamom and a pinch of salt
Mix the ingredients together until it all comes together into a ball
Place in the fridge for 30 minutes
Remove the truffle mix from the fridge
Make small balls (one table spoon of the mixture should be enough for each ball)
Add some of the garnish on top of each truffle and place in mini cupcake cases