Honey Truffles with Bee Pollen

Honey Ganache

makes approximately 5 dozen truffles

Ingredients

• 3-1/4 C 72% cacao chocolate, chopped
• 2 C organic heavy cream
• 3 T butter, softened
• 2 T honey (I used a local avocado honey)

Procedure

1. Place chopped chocolate and honey in a large mixing bowl.  In a medium saucepan, bring cream to a boil.  Pour boiling cream over the chocolate.  Let sit for three minutes, then whisk until smooth.  Stir in butter.

2. Refrigerate until firm - at least two hours. I left mine overnight.

Procedure

Line a cookie sheet or tray with parchment paper or foil.

With a tablespoon or tablespoon scoop, scoop chilled ganache from your bowl and place on the lined tray.

Refrigerate for a minimum of 15 minutes. (I let them chill for about 30 minutes.)

For chocolate-dipped truffles...how to temper chocolate...
Place half of your chipped chocolate (I didn't measure, but you can just repeat the process if you run out of chocolate) in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm, over very low heat, until smooth and glossy.

Dip chilled truffles in the melted chocolate, one at a time.  You may use a candy dipping tool, but I just use a two-toothpick combo. Dip the truffle quickly into the melted chocolate and shake off the excess.  Place on the parchment-lined tray and use another toothpick to nudge the truffle off of the toothpick.  Dip the toothpick back into the melted chocolate and use a dab of chocolate to cover up any imperfections.

To garnish these, I sprinkled them with some bee pollen...and let them set. These were a fitting end to a honey-themed baby shower brunch I co-hosted today.