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.