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Crunchy Chocolate Cardamom Truffles

with ACE Artisan Granola

Indulge in rich and velvety chocolate truffles with a small hit of aromatic spice and our especially addictive ACE Bakery® Artisan Granola.

Serves: Makes about 30 truffles


  • 1½ cups  ACE Bakery® Artisan Granola
  • 1 cup 35% cream
  • 2 tbsp. unsalted butter
  • ½ tsp. ground cardamon
  • 8 oz. bittersweet chocolate, finely chopped
  • 8 oz. semisweet chocolate, finely chopped
  • 2 tsp. pure vanilla bean paste (or extract)


  1. In a medium-sized pot, heat the cream, butter and cardamom over medium heat, whisking to combine. Heat to just under a boil, then remove from the heat and stir in the bittersweet and semisweet chocolates. Leave for 3 minutes and then stir until melted, smooth and glossy. Next, stir in the vanilla bean paste.
  2. Pour the mixture out onto a small parchment paper lined baking sheet. No need to spread out. Chill the mixture in the refrigerator for 2 hours until firm to the touch.
  3. Using a melon baller or a teaspoon, scoop up about 1 tablespoon of the chilled chocolate mixture, and then roll into a smooth round ball. Next, roll the ball in ACE Bakery® Artisan Granola, and then place on a clean parchment paper lined baking sheet. Continue making all the truffles. Place truffles in the refrigerator for 1 hour to set until firm.
  4. Enjoy with your favourite coffee beverage as a snack or after meal treat!

This recipe is from ACE Bakery®.