A delicious and easy little chocolatey treat to serve with an after-dinner coffee. Alternatively, whip up a batch as a lovely Christmas gift for a friend.
- 150 g dark chocolate, finely chopped
- 100 g 70% cocoa chocolate, finely chopped
- 1 orange
- ½ cup cream
- 4 cardamom pods, broken open to release flavour
- ⅓ cup Dutch cocoa, for coating
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Combine the chocolates in a medium mixing bowl and set aside.
Using a vegetable peeler cut off 2 strips of zest from the orange. Combine the zest with the cream and cardamom pods in a small saucepan over a medium heat and bring to a simmer.
Once simmering remove from the heat and cover the cream with the lid of the saucepan. Allow to stand for 30 minutes to infuse the flavours.
Return the saucepan to a medium heat and bring back to a simmer. Strain the hot cream over the chopped chocolates and stir until the chocolate has melted.
Refrigerate until firm and then scoop teaspoonsful of the mixture, roll into balls and toss in cocoa.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.