Whiskey and cardamom truffles

It has been so quiet here on hoglundshomemade, some of you might wonder what I have been up to. I have not forgotten about my blog, not at all. I have just been working so much lately that there has simply been no time for experimenting in the kitchen. But things are looking brighter and I am now ready to start cooking up some yummy stuff again.
October is coming to its end and that means Halloween. Not my favourite holiday I have to say, but any reason to eat chocolate is good enough for me. There is all sorts of chocolates and sweets around at this time of the year, big bags of them that can be bought very cheap in the supermarkets, but unfortunately this stuff is not very tasty at all. Most of it is full of unnecessary . "Since when do the put paprika extract in chocolate?" I asked myself one day when reading the label of a well known chocolate bar. It just does not seem right.
After the dry spell in my kitchen and a few too many of those not so tasty chocolate bars I decided to make some really tasty chocolates but without all those unnecessary ingredients. An old and well tried recipe for chocolate truffles became very handy as it is very easy and does not require a lot of ingredients; some good quality chocolate, cream, butter and which ever flavour you like. The day i made the truffles I was loking for something rich, heavy and a bit on the boozy side. A dark chocolate and cardamom truffle flavoured with whiskey is what I made and they were so delicious. We had them in the evening after dinner with a cup of green tea, but they go just as well with black tea or coffee for those who like that. This recipe makes about 12-15 truffles.

100 grams dark chocolate (70%)
100ml cream
20 grams butter
20ml whiskey
2 cardamom pods

100 grams dark chocolate(70%), cocoa powder

Crush the cardamom pods open so the little black seeds come out, crush the seeds lightly. Chop the chocolate into small pieces and place in a bowl. Bring the cream and cardamom to boil, pour through a fine sieve over the chocolate, stir until the chocolate is melted. Add butter and whiskey, stir until smooth and shiny. Chill for at least 4 ours, preferably over night.
Dust your hands lightly with cocoa powder and roll teaspoons of the truffle mix into little balls. Chill for 1 hours. Melt the chocolate and roll each truffle in the chocolate until the surface is covered, roll in cocoa powder and chill. Keep in the fridge in an air tight container.