Chocolate Honey Truffles

To begin, gather all your ingredients so you will have them on hand to be used. Small prep dishes make this easier.

Line an 8×8 inch baking pan with parchment paper using two sheets so it covers it entirely.

Over a double broiler, melt chocolate in a glass bowl, sitrring occcasionally until completely melted. Remove from heat. Alternatively, you can use a microwave in 40-second intervals, stirring until melted.

In a small bowl, microwave the heavy cream, honey and vanilla. Pour over the melted chocolate and cover completely with wrap. Allow to sit in its “sauna state” for about 3 to 4 minutes.

Using a wooden spoon, stir the chocolate and cream mixture until it is entirely combined and begins to thicken. It will look like small “strings” of chocolate when separated with the cream, but don’t worry, continue stirring until it combines and it will become smooth and shiny.

Continue stirring, adding a small piece of butter one at a time until it disappears and combines with the chocolate.

Transfer the chocolate to your 8×8 baking dish lined with parchment. Cover the dish and place in the fridge for at least two hours, up to four hours.

For the coating, sift cocoa and powdered sugar into 2 ramekins or other dish using a fine strainer.

Remove ganache from the fridge, lifting the parchment and placing it on a cutting board. Using a long sharp cake knife, cut into 8 rows horizontally and vertically, to create 64 small squares. It may be a bit soft still, so I just used a spoon and scooped off a small portion of the ganache each time. If it is hard enough, roll each square into a ball with your palms; a coating of sugar/cocoa on your hands makes this step easier so it does not stick to you as well.

Using a sugar-coated finger, push it off and plop the ganache into the cocoa or confectioner’s sugar and cover completely with the powder to coat. Use your hands to roll into a small ball, though if soft they may be more misshapen like my own.

Place on a dish with parchment paper, repeat with the rest using cocoa and confectioner’s sugar. You can also add some sparkle with edible glitter.

Store in tins or Tupperware and refrigerate for at least an hour or up to 1 week.

Let truffles sit at room temperature for a few minutes before serving.