Cinnamon and Cardamom Truffles Recipe

Prep Time Cook Time Serves
15m About 40 truffles

These little truffles don’t last long in my house. They are great fun to make with or for friends. I always like to do a few different flavor combinations and since I am making them, I get to pick my favorites! Packaged up with a ribbon, they also make a great gift.


  • 14 ounces good quality dark chocolate, finely chopped
  • 1/2 cup confectioner's sugar
  • 2 tablespoons cinnamon
  • 1 1/4 cups heavy cream
  • 1 tablespoon unsalted butter
  • 1 cinnamon stick
  • 2 - 3 cardamom pods, crushed
  • Pinch of salt


In a medium, heat-safe bowl, add the chocolate. In a separate, shallow bowl, mix together the sugar and cinnamon and spread in an even layer. Set both bowls aside.

In a saucepan over low heat, combine the cream, butter, cinnamon stick and cardamom pods. Bring to a boil and then turn down the heat to low and leave for 15 minutes. Turn off the heat and strain the cream through a sieve, discarding the cinnamon stick and cardamom. Carefully pour the strained cream over the chocolate. Add the salt and stir together until smooth. Put the bowl into the refrigerator and chill for at least 3-4 hours.

Remove the chilled chocolate mix from the refrigerator and let sit for about 10 minutes. Using 2 teaspoons or a melon baller, shape the mixture into balls approximately 1-inch in diameter. Roll each ball in the cinnamon-sugar mixture until completely coated. Store in the refrigerator in an airtight container.


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