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Chocolate truffles…sort of

chocolate

With some inspiration from City Palate magazine I decided to make my own chocolate truffles. Although they are very very tasty, they didn’t turn out very truffle like. They’re more like slightly soft chocolate drops. I’m not sure exactly what happened.

200g dark chocolate
1/4 cup honey (I used a very floral wild flower honey which added a nice touch.)

In a small sauce pan melt the chocolate and honey over a low heat. You’ll have to be fairly attentive so it doesn’t burn. Once melted, chill it for about 10 minutes in the fridge. Remove from the fridge and scoop out the chocolate with a teaspoon and then roll it into small balls. Place them on a plate and dust with cacao powder.

There are 3 Comments


  1. These look beautiful and sound delicious. I’ve made many truffles in the past few years and have never come across a recipe that simply mixed chocolate with honey or any other sugar syrup and called it a truffle. Typically, a truffle involves a ganache (mixture of chocolate and cream) center, which is then coated in tempered chocolate . . . which allows it to keep its shape . . . and then either left as-is or coated in cocoa powder or nuts or just about anything before the tempered chocolate coating sets.

    But regardless of their shape and what you call them and whether they conform to other standard recipe formulas, these sound and look great. If they tasted equally great, that’s all that really matters!


  2. I can’t figure out why the City Palate (local magazine) would call these truffles…oh well, you’re right all that matters is that they taste good!


  3. I’m a new pastry blogger and I found this picture… which led me to your site.

    These look beyond awesome and I am LOVING the str8 4ward simplicity. i can’t wait to give them a shot.

    I hope you don’t mind, I lifted this pic for my blog. i linked back to this page. Thanks so much. Best success to you :)

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