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Honey Chocolate Truffles

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

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


  1. Place the bittersweet chocolate in a large heat-safe bowl.
  2. In a small saucepan, heat heavy cream and honey over medium heat until it starts to boil.
  3. Pour cream over the chocolate. Whisk to combine. Don’t whisk too quickly, or air bubbles will form.
  4. Once chocolate is melted, whisk in butter. Ganache should appear smooth and shiny.
  5. 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