Chocolate Cardamom Truffles

1. Heat heavy cream with 1/2 teaspoon of ground cardamom until it almost boils; remove from heat. You can also use whole cardamom pods—add them to the heavy cream, heat and later strain the cream. Add chopped chocolate and butter, stir until it combines. Cool to room temperature and put in the fridge for at least 1-2 hours. If you’re in a hurry, put them in freezer.

2. Using a teaspoon, grab chocolate and shape into balls. Roll each ball into cocoa powder mixed with the remaining 1/2 teaspoon of ground cardamom. Store in cool place. You can roll them into ground nuts or coconut, but I prefer them with cocoa.