Tuesday, October 7, 2008

Dairy-free Dark Chocolate Honey Truffles

These truffles are as easy to make as the Vegan Agave Honey Truffles. The only difference is, they use honey instead of agave. These are celiac friendly.

Melt the chocolate in a double boiler and when it reaches about 110 degrees mix in a little bit of honey and add more as needed. Stir for about two minutes and you get frosting, mix for about 7 minutes and you get truffles. You'll know you're ready to roll them when the chocolate is not smooth and has a dull sheen (it will look a little like charcoal). Then, roll a blob of chocolate into a ball. Roll the ball in the cocoa powder/sea salt mixture. We used a combo of clover honey and wildflower honey. We rolled some of them in crushed pistachios, then cocoa powder and sea salt. For the majority of the truffles, we rolled them in a combo of cocoa powder, sea salt, and bee pollen. You can add other things like black sesame powder, other crushed nuts, turbinado sugar, etc. If you leave them covered over night, they will firm up a little. If you eat them right away- which really who can resist eating a few fresh ones- they will have a tendency to stick to your mouth. Do not put in the refridgerator, they will get too hard.

  • 1/4 lb Coverture
  • 2 T to 1/4 c Honey
  • 1/4 c cocoa powder
  • salt to taste

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