Oh chocolate…how I love thee. It’s one of those things I just never get tired of no matter how hard I try! I keep thinking if I eat a whole lot of it, I won’t want to eat it anymore. Nope. It’s not happening. Chocolate stays. This is my second week participating with Baked Sunday Mornings group and I was excited, to say the least, about the recipe we were given to make. A Trio of Truffles. I chose to make the Honey and Dark Chocolate Truffles. I was not disappointed.
Baked Sunday Mornings bakes from Baked: New Frontiers in Baking. We were given a choice to make all three truffle recipes from the Trio of Truffles which were, Honey and Dark Chocolate, Milk Chocolate Almond Truffles and Chocolate Raspberry Truffles. We have company for Thanksgiving here in town so I decided to just choose one recipe. My son LOVES dark chocolate so that’s why I decided to go with the Honey and Dark Chocolate Truffles. If I were going by my taste buds I would have chosen the milk chocolate. Sometimes moms just want to make their babies happy.
Making truffles is messy business. It’s a good thing I had my mother-in-law, Debbie here helping me. She rolled and I dipped. It made the process a lot easier with two people.
The instructions for the truffles were to stir together the cream, honey and espresso powder together and bring the mixture just to a boil. The next step was to pour this mixture through a fine-mesh sieve into the dark chocolate. After letting the cream sit with the chocolate for two minutes I stirred the liquid until smooth and shiny. What we really made here was ganache. So rich and delicious!
After refrigerating the ganache for 5 hours it was time to scoop the chocolate into truffles onto parchment paper. I used a tablespoon because I didn’t have a melon baller. I think the melon baller would have worked much better.
After we had our truffles scooped, into the freezer they went for 20 minutes. The next thing to do is prepare a plate or bowl filled with confectioners’ sugar. I dipped each truffle into tempered chocolate and then rolled it into the powdered sugar and let them set on a baking sheet.
I mentioned tempered chocolate. I had never done this process before. Basically, it is done through a process of melting, cooling and agitating the chocolate. I have to admit, it was kind of a complicated process. You definitely need a candy thermometer to do it correctly.
The verdict? They were rich and sinfully delicious! My son was one happy kid. You can find the recipe for the Honey and Dark Chocolate Truffles here at Baked Sunday Mornings. While you’re at it, check out some of my fellow bloggers’ renditions of these truffles.