Friday, February 8, 2013

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.

*9/12/2013: Added to the Foodie Friends Friday Chocolate Party!*


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

4 comments:

  1. Mmmm...they sound wonderful Camilla! In 7th grade I had a friend who always brought a cup of bee pollen and a banana for snack (she'd dip the banana in the pollen before taking a bite) and I've been hooked ever since. Does the pollen maintain any of its shape in the ganache, or does it melt in?

    Jenn

    ReplyDelete
  2. @Jenn, you can still see some of the bee pollen in the ganache!

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  3. These look yummy! Love the addition of bee pollen! Thanks for sharing on Foodie Friends Friday!

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