Honey Chocolate Truffles

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chocolate truffles on slate with cocoa powder

Honey Chocolate Truffles are an elegant candy that is actually very simple to make. The basis of a truffle is heavy cream, butter and whatever flavor you fancy. In this recipe, we sweeten the mixture with Eastern Shore Honey and a high percentage of cocoa chocolate.

Its national candy day! And to celebrate we are sharing a recipe for Honey Chocolate Truffles by Jenn Erickson of Rook No. 17.

It’s important to invest in high-quality chocolate if you want a high-quality end-result.  Most conventional chocolate chips are not ideal for candy-making.  However, Ghirardelli’s dark chocolate is an exception.  You can find it in most grocery stores at a reasonable price.  The 60-70% Cacao chips work beautifully in this recipe. I always try to work with organic ingredients whenever possible. If you don’t like to use heavy cream, you can replace it with dairy-free coconut cream.

ad bee inspired with registered trademark and waxing kara honey jars in a row

Incidentally, Honey Truffles are perfectly paired with tea and honey. Try our honey lollipops to sweeten your favorite tea if you are often on the go. Here’s a great Tea Time to go set to enjoy with your truffles.

What I like most about this recipe are the step-by-step directions that are so easy to follow.

Pro Tip: It’s best to work in a cold room when making truffles. If the room is too warm for the chocolate to set, return the tray of finished truffles to the refrigerator.  Serve at room temperature, but store in the refrigerator for up to 2 weeks.

These cocoa honey truffles take about 30 minutes to make. Who knew these irresistible, melt-in-your-mouth rich chocolates were so easy to make?

Adapt these Honey Chocolate Truffles

At Waxing Kara, we think of a recipe like a guide. We encourage you to play with your food and change this recipe based on what flavors you like the most. Here are some of our favorite ideas to get you started:

  • Sprinkle flaked sea salt on top, while the chocolate is still melty
  • Not a fan of dark chocolate? Use high-quality milk or white chocolate instead
  • Fold crushed freeze-dried strawberries to the mixture before it cools

If you make these honey chocolate truffles, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

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These cocoa honey truffles take about 30 minutes to make. Who knew these irresistible, melt-in-your-mouth rich chocolates were so easy to make?

Honey Cocoa Truffles

Servings: 15
Calories: 263kcal

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  • 1 1/2 c 60% cacao chocolate chopped
  • 1 c heavy cream
  • 3 tbsp. butter softened
  • 2 tbsp. Waxing Kara Honey

For Cocoa-Rolled Truffles

  • 1/4 c unsweetened cocoa

For Chocolate-Dipped Truffles

  • 10 oz 60% Cacao Chocolate + 1 tbsp vegetable shortening or coconut oil

Optional Garnish

  • 1 tbsp. granulated honey


  • Place chopped chocolate and honey in a medium bowl. In a small saucepan, bring cream to a boil. Pour boiling cream over the bowl of honey and chocolate. Let sit for two minutes, then whisk until smooth. Stir in butter.
  • Refrigerate until firm (at least two hours)
  • Line a tray with parchment or wax paper. With a Tablespoon or Tablespoon scoop (#60), scoop chilled truffle ganache from the bowl and place on the lined tray. Refrigerate for 15 minutes.
  • Optional, only if you want perfectly round truffles: Remove tray from refrigerator and, working quickly, roll each chocolate ball between your palms to create a smooth, uniform shape.
  • At this point you can simply roll the truffles in unsweetened cocoa powder, or continue if you wish to have them chocolate dipped. If chocolate dipping, place the tray in the refrigerator while you melt the chocolate.
  • Optional, if you want chocolate dipped truffles) In the microwave, or in a double-boiler, melt half of the chocolate over low heat. Remove from heat. Stir in the other half of the chocolate and tablespoon of shortening (or coconut oil) (the shortening/oil softens the chocolate so that it isn’t rock hard when it sets). Set aside until the chocolate begins to lose its shine. Then, return the chocolate to the microwave or double-boiler and warm, just until smooth and glossy, over very low heat.
  • Dip refrigerated truffles in the melted chocolate, one at a time. You may use a candy dipping tool, or insert a toothpick or skewer partially through the top of a truffle. Dip quickly into melted chocolate, then shake off excess. Hold over the lined tray and use a second toothpick or skewer to gently nudge the truffle off of the stick. You can dip the stick back into the melted chocolate to get just a dab of chocolate to touch-up any imperfections.
  • Optional Immediately after chocolate dipping, sprinkle truffle with a bit of granulated honey. Repeat with remaining truffles.


Calories: 263kcal | Carbohydrates: 9g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 28mg | Sodium: 27mg | Potassium: 33mg | Fiber: 4g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.2mg

About the Author


Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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