Chocolate Truffle Recipe – Cardamom & Milk Powder Delight

Last Updated on 4 months by Neha Deshmukh

Chocolate Truffle Recipe – Cardamom & Milk Powder Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a little something special to satisfy that sweet tooth. And trust me, these Chocolate Truffles are it. I first made these for Diwali a few years ago, and they were a huge hit – everyone kept asking for the recipe! They’re surprisingly easy to make, and the delicate cardamom flavor with the creamy milk powder is just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

These aren’t your average truffles. The combination of cardamom and milk powder gives them a uniquely Indian-inspired flavor that’s both comforting and sophisticated. They’re rich, decadent, and perfect for gifting (or, let’s be honest, keeping all to yourself!). Plus, they come together relatively quickly, making them ideal for when you want to impress without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create these little bites of heaven:

• 4 tablespoons butter (about 57g)
• ¼ cup + 2 tablespoons milk (about 80ml total)
• 1.5 cups milk powder (about 180g)
• ½ cup powdered sugar (about 60g)
• ½ teaspoon cardamom powder
• ½ cup dark chocolate melting wafers (about 85g)
• ½ cup white chocolate melting wafers (about 85g)

Ingredient Notes

Let’s talk ingredients for a sec! Getting the right ones makes all the difference.

• Milk Powder: This is key to that creamy, melt-in-your-mouth texture. I prefer a full-fat milk powder for the richest flavor.
• Cardamom Powder: Freshly ground cardamom is always best, but good quality store-bought works too. Don’t skimp – the cardamom is what really elevates these truffles!
• Dark & White Chocolate Melting Wafers: I highly recommend using actual melting wafers (like Callebaut or Valrhona) instead of chocolate chips. Wafers melt much smoother and give you that beautiful, glossy coating. You can use a mix of dark and white, or go all in on one! I love the contrast of both.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice, heavy-bottomed pan, melt the butter with ¼ cup of milk over medium heat.
2. Once melted, add the milk powder and stir constantly for about a minute. This helps toast the milk powder slightly, adding a lovely depth of flavor. Then, reduce the heat to low.
3. Now, mix in the powdered sugar, the remaining 2 tablespoons of milk, and the cardamom powder. Keep stirring!
4. Cook the mixture on low heat for 5-6 minutes, stirring continuously, until it comes together and forms a non-sticky ball. It should pull away from the sides of the pan.
5. This step is optional, but I love using an immersion blender to blend the mixture for a super smooth texture. It takes just a minute or two! Then, chill the dough in the fridge for at least 30 minutes – this makes it much easier to roll.
6. Once chilled, roll 30g portions of the mixture into small balls. I find it easiest to use a small cookie scoop. Then, pop them in the freezer for 15-20 minutes to firm up even more.
7. While the truffles are freezing, let’s melt the chocolate! Use the double boiler method (or a heatproof bowl set over a simmering pot of water) to melt the chocolate wafers. Stir frequently until smooth and glossy.
8. Now for the fun part! Dip the chilled truffles one by one into the melted chocolate, using a fork or dipping tools to coat them completely.
9. While the chocolate is still wet, garnish with your favorites – chopped pistachios, delicate rose petals, or even a touch of edible silver dust.
10. Finally, refrigerate the truffles until the chocolate is set. Store them in an airtight container in the fridge.

Expert Tips

• Don’t overheat the chocolate! It can seize up and become grainy. Low and slow is the way to go.
• If your truffle mixture is too sticky, add a tablespoon more milk powder.
• For a really professional look, use tempered chocolate. It takes a little practice, but it results in a beautiful, shiny finish.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: My friend Priya loves to add a pinch of nutmeg along with the cardamom for a warmer flavor. Feel free to adjust the amount of cardamom to your liking!
• Chocolate Type: Experiment with different chocolates! Milk chocolate, ruby chocolate, even a swirl of both – the possibilities are endless.
• Vegan: Use coconut milk and coconut butter as substitutes for dairy milk and butter. Make sure your chocolate wafers are also vegan-friendly.
• Gluten-Free: Double-check that your chocolate wafers are certified gluten-free.
• Festival Adaptations: These make amazing gifts! Package them up beautifully for Diwali, Christmas, or any special occasion. My family always looks forward to receiving these.

Serving Suggestions

These truffles are perfect on their own with a cup of chai, or as part of a dessert platter. They also make a lovely addition to a festive sweet spread.

Storage Instructions

Store the truffles in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage – just thaw them in the fridge before serving.

FAQs

1. Can I make these truffles ahead of time?

Absolutely! You can make the truffle mixture a day or two in advance and store it in the fridge. Just wait to dip them in chocolate until you’re ready to serve.

2. What is the best way to melt the chocolate wafers without burning them?

The double boiler method is the safest bet. Make sure the water doesn’t touch the bottom of the bowl, and stir frequently.

3. Can I use regular milk instead of powdered milk? What adjustments should I make?

You can, but you’ll need to cook the mixture for much longer to evaporate the excess liquid. It’s a bit trickier to get the right consistency. I really recommend sticking with milk powder for best results.

4. What other garnishes can I use besides pistachios and rose petals?

Get creative! Crushed nuts, sprinkles, cocoa powder, or even a drizzle of contrasting chocolate all work beautifully.

5. My truffle mixture is too soft, what did I do wrong?

It likely means you didn’t cook it long enough to evaporate the moisture. Return the mixture to the pan and cook for a few more minutes, stirring constantly, until it firms up.