Honey chocolate truffles
Servings: 18
This is a base truffle recipe which you’re welcome to play with. The honey is one option, but you could leave it out and splash in champagne, or a nip of rum or whiskey for something different. The key is the cocoa around the truffle and the setting time in the fridge.
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Ingredients
- 200 g good quality dark 70% chocolate broken into pieces
- 2 tbsp full flavoured honey florals are my favourite
- 1 cup thickened cream
- 50 g butter cubed
- 1 tsp vanilla paste
- ¼ tsp fine salt
- ½ cup good quality Dutch cocoa powder plus more to store
Instructions
- In a large glass bowl, add the chocolate, honey, cream, butter, vanilla and salt and place over simmering water and gently melt giving a stir every 30 seconds or so, alternatively place the bowl into the microwave and cook in 30 second increments, giving the bowl a shake after each blast, once the chocolate and butter has melted (approximately 2 minutes), use a spatula and stir the mix until silky and glossy.
- Pop into the fridge overnight to set.
- When ready to make the truffles, sift the cocoa over a sheet of baking paper on a tray and using a dessert spoon scoop some mixture and drop on to cocoa lined tray, using another spoon to scrape off. Once done roll into the cocoa and shape into balls or rustic shaped truffles (this gets a bit messy, cold hands and kitchen are a bonus). Place in container and sift over more cocoa and leave to set in the fridge.
- When ready to serve, take the truffles out of the fridge, sift over more cocoa if needed and place onto a serving platter or straight into your gob.
