Dark Chocolate-Honey Truffles {Valentines}

Dark chocolate truffles are my go-to for decadent deliciousness. Inspired by Rook No. 17's version, I whipped up these lovelies - bee pollen-infused truffles, dipped in dark chocolate, and dusted with granulated honey - of my own for our honey-themed picnic lunch.

12 oz high-quality semisweet or bittersweet chocolate, chopped into small pieces

1/2 C heavy whipping cream

1 T bee pollen

1 T honey

semisweet chocolate for dipping
granulated honey for garnishing

In a small, heavy saucepan bring the whipping cream and honey to a simmer. Place the chocolate in a separate bowl with bee pollen. Pour the cream over the chocolate. Let stand for 3 minutes.

Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours.

Roll teaspoon-sized balls in your hands as quickly as you can. Place truffles in the fridge for at least 20 minutes.

In the meantime, melt chocolate over a double-boiler. Remove truffles from the fridge; using a skewer or fork, dip them in chocolate; gently nudge the truffles from the skewer and cover any imperfections with more chocolate. Sprinkle with granulated honey.

*5/10/2013: Added to Katherine Martinelli's Mothers' Day Linky Party*