Make your honey something sweet!

When I think of Valentine's Day, I think of chocolate, hearts, balloons, cards ... and bees! (But not because we're beekeepers.) Did you know that St. Valentine is the patron saint of beekeeping?  What are the odds?  It only seems best that we choose a recipe to celebrate February 14th with the sweet nectar of the gods. In case you're tired of the ol' dinner and a movie combo, try something a bit more romantic - like making these amazing honey truffles with your sweetie! This recipe is easy and quick to make, the perfect activity before a night out or as a surprise dessert course right after a romantic dinner. 

This recipe is appropriated from our friends at bakingparttime.com. Enjoy!

Honey Truffles

 

Ingredients:

  • 9 ounces dark chocolate chopped (this is about 1.5 – 2 cups. I used 53% Callebaut)
  • 1/2 cup heavy cream
  • 1/4 cup Cloister Honey
  • 4 ounces dark or milk chocolate chopped (to coat the truffles)
  • 1/3 cup unsweetened cocoa powder (for rolling)
  • pinch of salt

Directions:

  1. Place 9 ounces of dark chocolate in a heat resistance bowl.
  2. In a sauce pan mix heavy cream, honey and salt. Heat over low flame until honey dissolves.
  3. Pour cream mixture into bowl of chocolate.
  4. Starting from the center working your way outwards, whisk cream and chocolate in small circles until all the chocolate is fully melted and you’ve got a gorgeous shiny ganache.
  5. Refrigerate for 4 hours or overnight.
  6. Using either a melon baller, or teaspoon, scoop out ganache balls. Freeze for 30 minutes.
  7. If you want more uniform spheres, roll ganache balls between your two hands and freeze again for another 15 minutes. Otherwise, move onto the next step.
  8. In a double broiler start heating the 4 ounces of chocolate. Place unsweetened cocoa in a bowl close by.
  9. Remove ganache balls from the freezer. Using two fingers, spread a generous layer of melted chocolate on one palm. Roll ganache ball with both hands to coat with a thin layer of chocolate.
  10. Drop ball into cocoa powder and coat.
  11. Refrigerate for another hour then eat one or two (or ehm four) as a reward for all your hard work.

For more information on this recipe, please visit: http://bakingparttime.com/honeytruffles/


Sarah Young
Sarah Young

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