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Bee Pollen Truffles

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

1/2 C heavy whipping cream

1/2 t fennel pollen

unsweetened cocoa and bee pollen* for rolling

In a small, heavy saucepan bring the whipping cream to a simmer. Place the chocolate in a separate bowl with fennel pollen. Pour the cream over the chococlate. Let stand for 3 minutes. Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours.

Roll half-teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa and dip the top into bee pollen. Place on a baking sheet lined with parchment paper and refrigerate overnight before serving.

*Note: about the bee pollen...I ordered mine from the Monterey Bay Spice Company. [Click here for their link.] But I believe the Vitamin Shoppe carries it. I haven't checked WholeFoods, but it shouldn't be too tough to find.

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Comments

  1. these truffles sound so unique & delicious! where can i find the pollen?

    thanks so much for linking up to magia mondays!

    -kristin

    http://delightfullydowling.blogspot.com

    ReplyDelete
  2. @Kristin, thanks for the question. I added the link to the Monterey Bay Spice Company, where I bought mine.

    ReplyDelete
  3. What a neat truffle recipe. They look chocolaty good.

    ReplyDelete
  4. just wanted to let you know i featured your recipe on my 5 favorites friday!

    -kristin

    http://delightfullydowling.blogspot.com/2011/04/5-favorite-friday.html

    ReplyDelete
  5. Camilla, they sound absolutely wonderful! Definitely a must-try for me! I love bee pollen. I remember being introduced to it when I was in Middle school by a friend who enjoyed dipping a banana in to a small container of it that she packed with her school lunch. One bite and I was hooked!

    Jenn

    ReplyDelete

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