- 30
Ingredients
- 8 oz. dark bittersweet 64% chocolate, very finely chopped
- 1/2 C. heavy whipping cream
- 1 T. honey
- 1/2 tsp. pure vanilla extract
- 1/2 cinnamon stick, about 1 1/2" long
- 2 whole cloves
- Pinch of kosher or sea salt
- 2 1/2 T. unsalted butter, at room temperature
- 1/3 C. unsweetened Dutch-process cocoa powder, sifted
Preparation
Step 1
1. Place chocolate in medium heatproof bowl.
2. In small saucepan over medium heat, combine cream, honey, vanilla, cinnamon stick, cloves and salt. Bring to boil. Reduce heat to low and simmer for 5 minutes. Remove from heat. Pour cream through a fine-mesh sieve held over chocolate, discarding contents of sieve. Let stand for 2 minutes. Using rubber spatula, gently stir chocolate mixture in a circular motion until it has completely melted. Add butter and stir until incorporated. Cover bowl with plastic wrap and set aside at room temperature for 30 minutes to set chocolate. (If chocolate is still too soft to scoop balls, refrigerate it for 10 minutes.)
3. Line rimmed baking sheet with parchment or waxed paper. Using a melon baller, tiny ice cream scoop, or spoon to scoop out 1" balls of chocolate and place them 1" apart on prepared baking sheet. Roll each ball between your palms into a irregularly shaped truffle. Returm truffles to refrigerator and chill until firm, about 1 hour.
4. Place cocoa in small, shallow bowl. One at a time, roll truffles in cocoa, coating them evenly. (Truffles can be made up to 2 weeks ahead. Layer them between sheets of waxed paper in flat, airtight container and store in refrigerator.)