Cardamom Dark Chocolate Truffles 5 green cardamom pods (or ground cardamom to taste (about 1/4 - 1/2 tsp?)) 1 cup (240ml) heavy cream 7 oz (200g; a whole bar) bittersweet chocolate (61% cocoa), finely chopped 2 oz (60g; about 1/2 to 2/3 of a bar) bittersweet chocolate (70% cocoa), finely chopped 2 Tbs unsalted butter at room temperature, cut into small pieces Unsweetened cocoa powder for dusting With a mortar and pestle, or in a food processor, crush the cardamom seeds. Combine cardamom in a heavy saucepan with the cream. Bring to a boil, whisk a little to distribute the flavor and remove from heat. Cover and set aside 30 min so cardamom perfume permeates the cream. Remove seeds from cream. If you used ground cardamom, no need to remove anything! Melt both of the chopped chocolates in a heatproof bowl over a pan of simmering water (the bowl should not touch the boiling water). Return the cream to a gentle boil. Remove chocolate bowl from heat when the chocolate is melted. Add the cream to the chocolate and beat gently to mix them. Add the butter one piece at a time and continue to beat until smooth. Scrape down the sides of the bowl. Cover with plastic wrap and refrigerate for at least 2 hours or until firm. (I left it in overnight, and it was much firmer, so easier to form). Pour the unsweetened cocao powder in a dish, take a coffee spoon to scoop out the firm chocolate. Form 1 inch balls in the palms of your hand and roll around in cocoa powder. In an airtight container layered with wax paper, you can store the truffles in the fridge for up to 2 weeks, if they last that long! Yield: about 30.

Devils Food Cupcakes 2 c self rising flour 1 tsp baking powder 1 cup brown sugar 2 sticks butter, softened 2 eggs seperated 3 1/2 oz semisweet choc, melted 1 tsp vanilla 1/2 cup milk Preheat oven to 350 degrees. Line 18 medium size muffin cups with paper liners. Sift flour & baking powder together in medium bowl, set aside. In bowl of mixer, cream together sugar and butter. Add egg yolks, beat well. Add melted chocolate & vanilla, mixing well. Add flour & milk alternately, beating well with each addition. Beat egg whites in medium bowl until soft peaks form and gently fold into batter. Spoon batter into cups filling 2/3 full. Bake for 20 minutes. Remove pans from oven & cool 5 minutes. Remove cupcakes from pan & cool on rack. Chocolate Coffee Buttercream 1 stick butter, softened 1 tbsp milk 3 1/2 oz semisweet choc, melted 1 tsp vanilla 2 c confectioners sugar, sifted 1 tsp hot coffee + 2 tbsp instant coffee granules Beat in milk until smooth. Stir in melted chocolate & vanilla. Beat in confectioners sugar until thick and creamy. Stir in cooled coffee mixture. Spread over cupcakes. Store unfrosted in airtight container for up to 2 days or freeze up to 3 months. The original frosting recipe called for 3/4 c confectioners sugar, but the consistancy seemed a bit thin, and honestly I like a generous amount of frosting on my cupcakes. The cupcakes themselves were pretty good, but not as moist and dense and I like. And considering that I had to seperate the eggs, beat the egg whites then fold them in, I think next time I would opt to use another cupcake recipe.