Cardamom Chocolate Truffles

The measure of achievement is not winning awards. It is doing something that you appreciate, something you believe is worthwhile.
— Julia Child

Do you ever get morning, mid-morning, afternoon, or nighttime cravings for a chocolatey treat? Well if you do, you are not alone! I don’t know what it is but I can’t keep away from chocolate. Sure, I love fruit based desserts as much as the next person but there is something about chocolate that is so much more satisfying. So when I get a random (or not so random…) chocolate craving I have a go to treat: Chocolate Truffles.

This week on the blog I wanted to share my latest version of them: Cardamom Chocolate Truffles. These are your standard chocolate truffle just with a hint of Cardamom. If you have never had cardamom before, you are missing out. It is a wonderful warm and almost mint-y spice that pairs perfectly with chocolate and also with cinnamon. Anytime I make cinnamon rolls or any other fall dessert I always toss in a bit of cardamom. Luckily cardamom is very easy spice to find nowadays and most stores even sell it in bulk. I have found that cardamom loses it’s potency fairly quick so I prefer to buy what I need in bulk and use it immediately.

A few weeks back I shared my recipe for Red Wine Truffles and I immediately knew I had to try them with cardamom. I originally wanted to experiment with chocolate truffles because I wanted to create a dessert that was quick, easy, and required less than five ingredients. I also wanted to create a few recipes that could easily be made on a weeknight and that also wouldn’t break the bank. That’s the best kind of dessert right? And the great thing about chocolate truffles is that you can easily add different flavors to create something new.

All you need to make chocolate truffles is heavy cream, good quality chocolate, salt, and whatever flavorings you prefer. In this case, I steeped crushed cardamom pods in the cream and that was all I did to flavor the truffles. Another great option is to add 1-2 tablespoons of your favorite liqueur (Campari Truffles here) to the truffle mixture and boom— a boozy chocolatey dessert! You can also upgrade truffles by tossing them in anything you’d like. I usually just stick with cocoa powder but you could do chopped nuts or chocolate, coconut, etc. The possibilities are endless!

Truffles are so great because they can be made very easily and quickly and can be customized in so many different ways. I absolutely loved the way these Cardamom Chocolate Truffles turned out and all of my coworkers that got to try them agreed. They are smooth, decadent, and insanely satisfying. If you have never made chocolate truffles, you’ve stumbled on a blog that celebrates them!

If you try this recipe or any other from Persona Kitchen please share your thoughts, feedback, and/or photos with me ( I would love to hear from you! Happy baking everyone!

Cardamom Chocolate Truffles


  • 8 Ounces Dark Chocolate, at least 70%

  • ½ Cup Heavy Cream

  • Pinch of Kosher Salt

  • 8 Cardamom Pods, lightly crushed

  • ½ Cup Dutch Cocoa Powder, sifted


  1. Chop chocolate into small pieces. Place into a bowl.

  2. In a saucepan over medium heat, heat the cream, cardamom pods, and salt until simmering— not boiling. Remove cream from the heat, cover with a lid, and let steep for 10 minutes. Return the cream to the stove and bring to a simmer again. Pour hot cream through a fine mesh sieve (to catch the cardamom pods) over the chocolate, covering every piece of chocolate completely. Let sit for two minutes. Discard the cardamom pods.

  3. Whisk the hot cream and chocolate until fully combined. Transfer the chocolate mixture to a shallow dish such as a pie plate and refrigerate for 30 minutes.

  4. Once cooled, scoop rounded 1 tablespoon portions onto a parchment lined baking sheet. With (or without) disposable gloves on, roll each piece of ganache in between your hands into spheres. If the truffles are starting to get very soft and melted, put them in the fridge for 5 minutes to cool.

  5. Place the dutch cocoa powder into a shallow bowl. Toss each truffle in the cocoa powder until fully coated and place back onto the baking sheet. Repeat with the remaining truffles. Place the baking sheet back into the fridge and let cool for 15 minutes before enjoying.