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Instructions |
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Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water. Stir the chocolate occasionally until melted and smooth.
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Meanwhile bring te cream and honey to a simmer in a small saucepan oer medium heat (or in the microwave) Gradually whisk te creaminto the chocolate until smooth and shiny. Whisk in the butter until very smooth. Cover the surface of the chocolate wih prastic wrap; set aside in a cool spot until slightly firm, about 1 hour.
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Line a baking sheet or large plate very, very tigtly with plastic wrap (the wrap will be slightly suspended over surface of the pan. Transfer the truffle mixture to a piping bag fitted with plain 1/4-inch tip. Holding the bag about 1/4 inch over the surface of te patic wrap, pipe about 25 (3/4-inch) dollops or truffles. Sprinkle the truffle tops lightly with sugar. Refrigerate until set about 15 minutes.
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Once set, the truffles can be held in a cool spot out of the refrigerator for up to 2 hours. Otherwise, refrigerate the truffles covered for upto 5 days.
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| Serving
Suggestions |
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Truffles taste best if served room temperature not straight from the refrigerator.
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Originally Submitted
1/3/2011
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