1 Video | Photo: Valentine's Day Truffles Recipe
Ingredients
- 1/3 cup honey
- 1/2 cup (4 ounces) semisweet chocolate, cut into small pieces
- 1/2 cup (4 ounces) bittersweet chocolate, cut into small pieces
- 1 stick butter, cut into small pieces
- 2 cups powdered sugar, sifted
- 2 tablespoons dark rum
- 1 cup chocolate sprinkles, for rolling
- 3/4 teaspoon coarse (but somewhat small size) sea salt
Directions
In a small skillet, simmer the honey until it becomes medium brown in color and has a light, caramel scent. Remove from heat and keep warm.
In a medium bowl, combine the 2 types of chocolate and butter. Place the bowl over a pot of simmering water and melt the chocolate, making sure to stir often. Once the chocolate has completely melted remove the bowl from the heat and whisk in the caramelized honey, rum and powdered sugar. Transfer mixture to a cool bowl and allow it to "set" a little, about 5 minutes.
Combine the sprinkles and salt in a bowl. Using your hands roll the chocolate mixture into small balls, about 1 inch in diameter. Roll them in the chocolate sprinkle/salt mixture until they are generously coated. Place on serving tray or store them in an airtight container.
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By Chef Neepa
Weehawken, NJ
on February 18, 2012
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Amazingly simple and everyone was so impressed. Rolled some of the truffles in coconut too which did not stick as well as the sprinkles but tasted great. After I made them, I put them in the fridge for ten minutes to set.
By pugsbailey
on December 05, 2011
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I'm not sure why some say there is too much butter - I make truffles every year (this year 15 flavors and I'm confident this one will be a new favorite. The only think I can think of is that I used molds rather than hand-rolling, maybe this is where the amount of butter made a difference but I can confidently say I'll use the same recipe next year with only one possible alteration: I'll probably double it!
By heinpe_11680765
lake hiawatha, NJ
on February 15, 2011
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Not very good. I used all bittersweet chocolate, and it STILL came out toothachingly sweet.
Also, having read the other reviews, I reduced the amount of butter, but that made the mixture very heavy - it felt like it was on the edge of seizing.
I'm going back to the traditional method, i.e. ganache.
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