Chocolate Truffle Recipe
Yield 16-18 (1 inch) truffles
- 8 Tbsp butter
- ¼ cup heavy cream
- ¼ cup raw honey (find it here)
- ½ cup + 2 Tbsp unsweetened cocoa or cacao powder (find organic cocoa here or organic cacao here)
- 2-3 tsp flavoring (zest, pure extract, liqueur, etc.) to taste
- Coat as desired (cocoa powder, flaked coconut, crushed nuts)
- Melt butter in a medium saucepan over medium heat. Reduce the heat to medium-low and add the heavy cream and honey. Mix until the honey is dissolved.
- Add the cocoa/cacao powder and mix until smooth and shiny.
- Remove pan from the heat and mix in flavorings, if using. (Alternatively, divide your ganache mixture into separate bowls and flavor each individually. Just be sure to adjust the amount of flavoring necessary!)
- Pour the chocolate ganache mixture into a bowl. Place the bowl in the refrigerator and refrigerate until the chocolate has set, about 1 hour. (Having to wait is the only bad part of this chocolate truffle recipe! LOL!)
- Once the chocolate has set, scoop the ganache into 1 tablespoon balls, using a melon-baller or tablespoon measure. (If the chocolate gets too soft to work with easily, put it back into the refrigerator for 10 minutes to firm up.) Use your hands or a piece of wax paper to smooth each truffle into a round ball.
- Place your coating in a small bowl or on a small plate. Roll the finished balls in the coating. Place the coated truffles in the refrigerator for 30 minutes or until you are ready to eat.
- Truffles can be stored in an airtight container in the refrigerator for 2 weeks.
Recipe by DIY Natural at https://www.diynatural.com/homemade-chocolate-truffle-recipe/