Thursday, September 2, 2010

Chocolate Honey Truffles

Since September is National Honey Month, here's something fun and easy to make recipe that will make your honey fall in love all over again. These Chocolate Honey Truffles will change their flavor with the type of honey you use, as well as the brand of chocolate and amount of cacoa. These truffles are honey infused, so mix it up and have a Chocolate Honey Truffle tasting. Here's what I used the last time I made these.

Chocolate Honey Truffles

4 ounces 70% Madegasse dark chocolate, broken up
1 teaspoon Sonoma County Spring Wildflower Honey
1/3 cup of heavy whipping cream
Some unsweetened Dark cocoa powder
A pinch of salt

1. Melt the broken pieces of dark chocolate with the whipping cream in the top of a double-boiler or a pot on top of a pot of simmering water.
2. Continue to whisk mixture until the chocolate is fully blended with the cream.
3. Continue stirring as you add the honey and salt.
4. Either transfer the chocolate mixture to a bowl or put the pot you're using in the refrigerator for a few hours (or the freezer for a shorter time if you're in a hurry). Be sure and cover with aluminum foil.
5. Take out when the chocolate hardens but is still soft enough to shape it into balls.
6. Have a shallow bowl or plate ready with the cocoa.
7. Using a melon baller, shape the chocolate into small balls.
8. Throw (o.k. drop) the chocolate balls into the powder and roll around a bit so they're well coated.

Now make them again with a different type of honey and a different type of chocolate!

1 comment:

Anonymous said...

These are great, simple, and not only sugar free, but can be dairy free if you use "Mimiccreme" (almond and cashew cream). Fantastic!