Goan Explosion Truffles

Let's Cook

1. Step 1.

   Place a handful of ice cubes in a 25cm/10in fixed-base cake tin and put it in the freezer to chill.

2. Step 2.

   Pour 100ml (generous ⅓ cup) double cream into a small saucepan and add 15g (½oz) butter. Cook over medium heat for 2–3 minutes, stirring occasionally, until the butter melts.

3. Step 3.

   While the cream heats, break 100g (3½oz) dark chocolate (70% cocoa solids) into a microwave-safe bowl. Microwave on high for 1 minute, or until the chocolate just starts to melt. (Alternatively, melt in a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water.)

4. Step 4.

   Remove the melted chocolate from the microwave or steamer. Add ¼ tsp espresso powder, ¼ tsp ground cardamom, and a pinch of chilli powder. Pour the hot cream mixture over the chocolate and whisk together until thick and smooth.

5. Step 5.

   Working quickly, take the chilled cake tin from the freezer, discard the ice, and wipe the tin dry with kitchen paper. Pour the chocolate mixture into the tin and spread it evenly in a thin layer, no deeper than 5mm (¼ inch). Return the tin to the freezer and freeze for 20 minutes, or until set.

6. Step 6.

   While the truffle mixture freezes, place 55g (2oz, heaped ⅓ cup) shelled green pistachio nuts in a food processor and blend into a coarse rubble. Transfer the crushed pistachios to a mixing bowl.

7. Step 7.

   Once the truffle mixture is set, use a teaspoon or melon baller to scoop out small balls of the mixture. Drop each ball into the bowl of crushed pistachios and shake the bowl to coat evenly. Transfer the coated truffles to a serving bowl and serve.