Honey Chocolate Truffles
Sweeten up Valentine's Day with these homemade Honey Chocolate Truffles made with our Clover Blossom Raw honey. These truffles will melt your loved one's heart and taste buds.
- 1 1/2 c 60% cacao chocolate chopped
- 1 cup heavy cream
- 3 tbsp. butter softened
- 2 tbsp Clover Blossom Raw honey
FOR COCOA-ROLLED TRUFFLES
- 1/4 c unsweetened cocoa
FOR CHOCOLATE-DIPPED TRUFFLES
- 10 oz 60% Cacao Chocolate + 1 tbsp vegetable shortening or coconut oil
- 1 tbsp. granulated demara sugar
Place chopped chocolate and honey in a medium bowl. In a small saucepan, bring cream to a boil. Pour boiling cream over the bowl of honey and chocolate. Let sit for two minutes, then whisk until smooth. Stir in butter.
Refrigerate until firm (at least two hours)
Line a tray with parchment or wax paper. With a Tablespoon or Tablespoon scoop (#60), scoop chilled truffle ganache from the bowl and place on the lined tray. Refrigerate for 15 minutes.
Optional, only if you want perfectly round truffles: Remove tray from refrigerator and, working quickly, roll each chocolate ball between your palms to create a smooth, uniform shape.
At this point you can simply roll the truffles in unsweetened cocoa powder, or continue if you wish to have them chocolate dipped. If chocolate dipping, place the tray in the refrigerator while you melt the chocolate.
Optional, if you want chocolate dipped truffles) In the microwave, or in a double-boiler, melt half of the chocolate over low heat. Remove from heat. Stir in the other half of the chocolate and tablespoon of shortening (or coconut oil) (the shortening/oil softens the chocolate so that it isn’t rock hard when it sets). Set aside until the chocolate begins to lose its shine. Then, return the chocolate to the microwave or double-boiler and warm, just until smooth and glossy, over very low heat.
Dip refrigerated truffles in the melted chocolate, one at a time. You may use a candy dipping tool, or insert a toothpick or skewer partially through the top of a truffle. Dip quickly into melted chocolate, then shake off excess. Hold over the lined tray and use a second toothpick or skewer to gently nudge the truffle off of the stick. You can dip the stick back into the melted chocolate to get just a dab of chocolate to touch-up any imperfections.
Optional Immediately after chocolate dipping, sprinkle truffle with a bit of granulated honey. Repeat with remaining truffles.