This is a low carb adaptation of a recipe that I came across recently. Thought they'd make a nice treat for Easter, instead of an Easter Egg



Cardamom & White Chocolate Truffles

Makes 15
1.5g carbs per truffle (though this may depend on the chocolate you use)

Seeds from 4 cardamom pods
7 oz /200g low carb white chocolate*
2 oz /50g unsalted butter
7 fl oz /200 ml whipping cream

Crush the cardamom seeds to a fine powder in a pestle and mortar, and then put the powder into a large bowl with the chocolate (broken into small pieces) and the butter.

Heat the cream in a saucepan until it is just boiling and instantly pour over the chocolate. Stir until the chocolate has completely melted and then using an electric hand whisk, whisk until the mixture has thickened enough to leave a trail when the whisk is lifted, this will take about 5 minutes.

Place the truffle mixture in the fridge for a couple of hours until it is firm enough to shape into balls.

Making sure your hands are cold, take a teaspoon of the truffle mixture and roll it into a smooth ball. Repeat with the remaining mixture. Put them in the fridge for 15 minutes to firm up, before serving.

These truffles will store in the fridge for up to 5 days.




* for those of you in the UK, I used Sweet 'N Low sugar free white chocolate bars. In the US and Canada, I'd suggest that Ross's chocolate bars would be an ideal substitute

I would put the crushed powdered Cardamom in the cream to help with the flavor as it heats.
I love Cardamom.Thanks for the recipe.
Such a nice treat.
Pene

Hmm, how much powdered cardamon would that equal out to?

Penelope - thanks for the suggestion of putting the seeds in the cream, I shall do that next time I make these.

atlee - I doubt that it's very much at all - possibly just a pinch or two at most. When I cracked open the pods, there were only a few seeds in each to grind, so it turned out to be just a small amount. What you are aiming for is a 'delicate' flavour of cardamom.