In a small pan on medium heat, heat the heavy cream or coconut cream with the zest and cardamom pods, just to boiling. It will bubble quickly – do not walk away. As soon as it starts to boil, take it off the heat and let it sit for 15 minutes or so to infuse the flavor of the zest and cardamom.

Meanwhile, prepare your chocolate. Place the chocolate and butter or coconut oil into a microwave safe bowl or double boiler. Then place a fine mesh strainer over the bowl. After the cream has infused with the flavors, reheat it just to bubbling and pour it through the strainer into the chocolate.

Now whisk the cream and chocolate together. Because this is a small amount of cream, you may not succeed in melting the chocolate into a smooth ganache without placing the bowl into the microwave for a minute or two on the melt function or just a very low power level. If you are using a double boiler, then just whisk until smooth.

Once smooth, add your orange liqueur or orange blossom water and whisk again. Then place the mixture in the refrigerator until it firms up – an hour or so but it can stay longer. So you can prepare the chocolate mixture ahead of time to fit your schedule and the truffles can be formed later on.

To form the truffles, scoop about a teaspoonful of the chocolate mixture and use your hands to form it into a ball. The version with the coconut cream and oil seems to melt faster in my hands when I roll them, so I highly recommend wearing gloves to form the truffles or expect your hands to be covered in chocolate (no real downside).

Then roll the chocolate ball in your choice of coatings – toasted coconut, toasted nuts such as pistachios or hazelnuts or almonds, a touch of sea salt, cocoa powder. It’s up to you! Experiment and have fun. Serve in mini cupcake containers or on parchment paper. Keep refrigerated until use.