Honey chocolate truffles get an extra-velvety texture from the addition of local honey. A dusting of cocoa makes the chocolate within even sweeter.
Chef Daniel Davyduke
The VG Restaurant
Ingredients
1 cup bittersweet chocolate, chopped
1 cup heavy cream
1/4 cup Manitoba liquid honey
2 Tbsp unsalted butter, softened
1 cup unsweetened cocoa powder
25 chocolate sphere molds
Method
- Place the bittersweet chocolate in a large heat-safe bowl.
- In a small saucepan, heat heavy cream and honey over medium heat until it starts to boil.
- Pour cream over the chocolate. Whisk to combine. Don’t whisk too quickly, or air bubbles will form.
- Once chocolate is melted, whisk in butter. Ganache should appear smooth and shiny.
- Pour ganache into chocolate shells. Toss truffles in cocoa powder and freeze until ready to serve.
Yield 25 honey chocolate truffles
Serve with honey madeleines
