Moroccan Honey-Spiced Chocolate Truffles

Allergens

Tree Nuts (Almonds)

Ingredients

• 100g high
• quality dark chocolate (65% cocoa)
• 50ml heavy cream
• 1 tablespoon unsalted butter
• 2 teaspoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 36g roasted almonds, finely chopped

Instructions

1. Begin by roughly chopping the chocolate and placing it in a heatproof bowl. In a saucepan, combine the heavy cream, butter, honey, cinnamon, ginger, and cardamom. Heat gently over low heat until the butter has melted and the spices are fully incorporated. Pour this mixture over the chopped chocolate and let it sit for a moment to allow the heat from the cream to gently melt the chocolate. Once smooth, mix in the finely chopped almonds. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm enough to handle. When ready to serve, using your hands, roll the mixture into small, walnut sized balls. Place them on a plate lined with parchment paper and return to the refrigerator to firm up further. Serve chilled.

Chef’s Insight

The warmth and depth of Moroccan spices bring out the best in chocolate, creating a dessert that truly feels like a celebration of global flavors.

Notes

Make sure to use high-quality, dark chocolate for the best flavor and texture.