Chocolate Truffles

1. 1

   Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices.

2. 2

   Once the spices have been roasted for a bit, then add the heavy cream.

3. 3

   Remove from heat and steep 1 hour.

4. 4

   Strain out the spices.

5. 5

   Reheat the strained cream and pour the warm cream over the chocolate.

6. 6

   Stir with a spatula to mix the chocolate completely until melted and combined.

7. 7

   Once the chocolate is uniform in texture, add the butter and stir until well combined.

8. 8

   Pour into another bowl and allow to cool to room temperature.

9. 9

   Place in a pastry bag and form little blobs onto a tray.

10. 10

    Refrigerate until firm to the touch.

11. 11

    Remove and roll to desired form.

* Per serving · 4 servings · Values may vary.

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