Pour 1 cup of cream into a pot.
Crush the cardamom pods.
Remove the seeds, put them into the cream. Bring the cream to a boil. Then, put a lid on the pot, take it off the heat, and let the cream steep for 30 minutes so the cardamom becomes infused in it.
Weigh the chocolate. You need 4 ozs. Then chop the chocolate into pieces. Set it aside.
After the cream has steeped for a half hour, strain the cardamom seeds out of it and put it back into the pot. Reheat it slowly.Do NOT let it boil.
Meanwhile in a double boiler, melt the chocolate. When the cream is hot but not boiling, pour the melted chocolate into it.
Take it off the heat, and mix everything together well. Set it aside.After it cools a bit, place the mixture in the refrigerator to firm up for a while.
Chill it for at least 2 hours, or until you can easily roll teaspoons of it into a ball.
Place a piece of waxed paper on a cookie sheet. Scoop teaspoons of firmed-up chocolate ganache out of the pot and roll it into balls.
Dip the balls into 1 cup of unsweetened cocoa powder.
Roll the cocoa coated bits into balls
Set the balls down on the waxed paper. Place the cookie sheet with the fresh truffles into the fridge to chill further.
When they're well chilled, put them into an airtight container until you wish to serve them.