Fudge Pralines with Cardamom and Chocolate

Recipe from What's For Lunch, Honey?   


Makes approx. 25 pralines

300g bitter-sweet chocolate, coarsely chopped
90g heavy cream
60g butter, cut into pieces
1 teaspoon ground cardamom
20g cocoa powder


In a saucepan, bring the cream to a boil. Remove from heat and then add the chocolate and butter. Allow to melt, then stir with a rubber spatula to incorporate.

Add about 1/2 teaspoon ground cardamom. For approx. 3-4 hours place in the refrigerator to cool.

Take the thickened mixture out and leave at room temperature to allow it to soften slightly. With an electric whisk, whisk until smooth and creamy.

Line a cookie sheet with waxed paper.

Using two teaspoons form 25 small heaped moulds on the cookie tray. In a shallow dish mix the cocoa powder with the remaining 1/2 teaspoon cardamom. Gently roll each praline in the cocoa-cardamom powder to coat.

Place them on the cookie tray again and then cool in the refrigerator for an hour.

If you are giving these as presents, you can place each praline in an individual praline paper form and place in a gift box lined with colored crepe paper.