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Sinfully Rich Chocolate Truffles

A combination of chopped bittersweet chocolate, cream, butter, and honey get heated, blended, and chilled, creating a silky smooth confection. A little hand-rolling then makes the bite sized pieces of sinfully delicious candy, and everything is dusted with cocoa powder for a bit of panache. This recipe packs a hefty chocolate punch, and gives any store-bought truffle a delicious run for it's money!
Course: Dessert
Cuisine: American, French
Servings: 24

Ingredients

  • 2 tablespoons salted butter room temperature
  • 2/3 cup heavy cream
  • 1 tablespoon honey
  • 7 ounces 60% chocolate I used Ghiradelli brand, finely chopped
  • 3 tablespoons unsweetened cocoa powder

Instructions

  • Chop your chocolate and place in a metal bowl. Reserve.
  • Line a medium sized casserole pan with parchment, leaving plenty of "overhang" over the sides.
  • In a medium saucepan over medium heat, combine the cream and honey and give a quick mix. Heat carefully until the liquid reaches a low bowl. Be very careful not to boil over.
  • Once heated, pour 1/3 of the cream mix over the prepared chocolate. Whisk quickly, and gradually add the remaining cream. Continue to stir until glossy and smooth. Mix in the 2 tablespoons of butter.
  • Pour the ganache into the parchment lined casserole dish in an even layer. You can use an offset palette knife to smooth. Fold the overhang parchment over the ganache and wrap the whole thing in a layer of plastic wrap.
  • Allow to cool to room temperature, about 2-3 hours. Refrigerate for 30 minutes, right before rolling.
  • Line a large storage container with parchment paper and spoon the 3 tablespoons of cocoa powder into a small shallow bowl.
  • To make the truffles, use a mellon baller or or small ice cream scoop to portion about a 1 inch ball. Gently roll the ganache in your hands to smooth and to form the truffle. Don't overwork.
  • Transfer the truffle to the cocoa bowl and gently roll around in the powder. Tip: dust some cocoa powder with a small sieve over the formed truffle for a more even coat.
  • Transfer to the storage container. Repeat.
  • I stored mine in the fridge until right before serving, but you can bring the truffles to room temperature before plating. The candies will last about a week in a covered container in the refrigerator.

Notes

Recipe found on justataste.com