Bitter Chocolate Truffles
With Honey
With Honey
 The recipe for Bitter Chocolate Truffles was sent to me in Australia by my friend Diana who lives in England.
|  25ml single cream
125ml double cream
65g rich, clear honey
cocoa powder to finish
65g ghee (clarified butter)
2 tablespoons liquid glucose
250g top quality dark chocolate
extra 125g top quality bitter dark chocolate
Make Chocolate Cream ("Ganache")
Break the 250g chocolate into a heatproof bowl, steam over a pot of simmering water till soft. Put double and single creams in a double saucepan with the glucose, heat till boiling, slowly pour on the soften chocolate, stirring in a circular movement in one direction only till blended. Warm honey, add to chocolate mix, stirring in the same direction. Stir deeply and combine well. Cover and put aside to cool to slightly warm. Dice ghee, mix with ganache till well combined. Transfer to a plate and leave to cool to firmer and until it forms a slight crust on top. Taking one teaspoonful at a time, shape into rough little balls placing on a plate covered with foil. Chill till set. Then coat.
Make the Coating (“couverture”)
Sift cocoa, put aside. Break the remaining chocolate (125g) into a heatproof bowl and place over a pan of simmering water till melted, turn heat as low as possible. Pearce one truffle at a time with a fine skewer and dip in melted chocolate, then immediately toss in the sifted cocoa, place on foil covered trays and chill. Serve in little paper cups for easy handling.
One should devour Bitter Chocolate Truffles with Honey within 3 days.
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