Ingredients
Scale
- 500g Really Good Dark Chocolate (broken into chunks or chips, I went for a 72% cocoa solid from Venezuela)
- 240ml Double Cream
- 120ml Honey (can be a flavoured one as the notes do come through in the truffles)
- Pinch of Sea Salt
- Cocoa Powder (to coat)
Instructions
- Place the chocolate in a heatproof bowl. In a medium saucepan, gently heat the cream and honey over medium heat, stirring now and again.
- When the cream is nearly boiling, take off the heat and leave for 1 minute. Slowly pour over the chocolate drops and leave for a minute before stirring until smooth. Cover with cling film and chill overnight until firm.
- Next day, allow coming to room temperature for 30 minutes before trying to roll the truffles. Take a teaspoon of the mixture and roll into a ball then coat in cocoa powder. Repeat with the rest of the mixture. Enjoy and thank the bees.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Chocolate
- Cuisine: British