Ingredients
Units
Scale
- 2 cups chopped semi-sweet chocolate
- 3 tablespoons butter
- 2 tablespoons honey
- 1/2 cup heavy cream
- 3/4 cup confectioner's sugar
- Cocoa powder for coating
Instructions
- In a double broiler, melt down chocolate, honey, and butter. Once the chocolate has melted down, turn the heat off and stir in the cream until smooth and creamy.
- Add the confectioner's sugar and stir until the mixture is thick. Refrigerate for about 20 minutes.
- Take a rounded teaspoon and scoop chocolate, shaping with the palm of your hands into a spherical ball. Place on a parchment-lined baking sheet. Return to the refrigerator again for another 20 minutes.
- In a small bowl of cocoa powder roll each truffle until evenly coated.
- Place in an airtight container and store in the refrigerator to preserve freshness. Take the truffles out of the refrigerator and let stand at room temperature for about 10 minutes before serving. Enjoy!
Notes
Prep Time does not include Inactive Prep Time
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour - Overnight
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: French
