Honey Chocolate Truffles Recipe

Honey Chocolate Truffles are delicious and elegant candies that are surprisingly easy to make. All you need is heavy cream, butter, and your choice of flavorings. In this recipe, we use Eastern Shore Honey and high-quality cocoa chocolate to add sweetness and depth of flavor. It’s essential to use high-quality chocolate for the best results, and Ghirardelli’s dark chocolate is a great option that is widely available at a reasonable price. This recipe was created by Jenn Erickson and will surely be a hit with anyone who loves chocolate.

Pro Tips for making this chocolate truffle recipe

When making these Honey Chocolate Truffles, it’s best to use cacao chips that are 60-70% cacao. Try using organic ingredients whenever possible for an even more delicious and healthier option. If you’re looking for a dairy-free alternative to heavy cream, you can substitute coconut cream. It’s also essential to work in a cold room when making truffles, as the chocolate may not be set properly in a warm environment. If this happens, return the tray of finished truffles to the refrigerator. These truffles can be served at room temperature but can also be stored in the refrigerator for up to 2 weeks.

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

How to Make Chocolate Truffles

Step One: Gather all the ingredients and chop the chocolate

Check your refrigerator and pantry for these ingredients: 60% cacao chocolate bar, heavy cream, butter, honey, unsweetened cocoa, vegetable shortening or coconut oil, and granulated sugar.

Step Two: Mix and Melt the base

Place chopped chocolate and honey in a medium bowl. In a small saucepan, bring the 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.

Step Three: Cool the ganache & prepare to roll the truffles

Line a tray with parchment or wax paper. With a Tablespoon or Tablespoon scoop (#60), scoop chilled truffle ganache from the bowl and placed it on the lined tray. Refrigerate the ganache mixture for at least two hours until firm. Refrigerate for 15 minutes.

If you want perfectly round truffles: Remove the tray from the refrigerator and, working quickly, roll each chocolate ball between your palms to create a smooth, uniform shape.

Step Four: Decorate the truffles

At this point, you can roll the truffles in unsweetened cocoa powder or continue if you wish to dip them in chocolate. If dipping in chocolate, place the tray in the refrigerator while you melt the chocolate.

You can melt the chocolate in the microwave or a double-boiler. Melt half of the chocolate over low heat. Remove from heat. Stir in the other half of the chocolate and a tablespoon of shortening (or coconut oil) (the shortening/oil softens the chocolate, so 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. Next, gently use a second toothpick or skewer to nudge the truffle off the stick. You can dip the stick back into the melted chocolate to get just a dab of chocolate to touch up any imperfections.

Here’s another option – immediately after chocolate dipping, sprinkle the truffle with a bit of coarse sugar. Repeat with remaining truffles.

Adapt this truffle recipe.

At Waxing Kara, we think of a recipe as 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
• Play with caramel and this recipe, we cover basic caramel making with honey here
• Not a fan of dark chocolate? Use high-quality milk or white chocolate instead.
• Fold in 1 tablespoon of organic freeze-dried blueberries, strawberries, or blackberries to the mixture before it cools

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

Honey Cocoa Truffles

Course: Dessert

Cuisine: French

Keyword: chocolate, cocoa truffles, dessert, honey chocolate truffles, truffles

Prep Time: 45 minutes

Cook Time: 2 hours 30 minutes

Servings: 15

Calories: 263kcal

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.

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Ingredients

• 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 demara sugar

Instructions

• 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.

Video

Nutrition

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

If you are looking for what to serve with these truffles, try some of these recipes:

• This dairy-free blueberry ice cream would be delicious alongside these truffles.
• Or try serving this Roasted Strawberry Sorbet with these truffles. I am sure that you won’t be disappointed.