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.
these truffles sound so unique & delicious! where can i find the pollen?ReplyDelete
thanks so much for linking up to magia mondays!
@Kristin, thanks for the question. I added the link to the Monterey Bay Spice Company, where I bought mine.ReplyDelete
What a neat truffle recipe. They look chocolaty good.ReplyDelete
just wanted to let you know i featured your recipe on my 5 favorites friday!ReplyDelete
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!ReplyDelete