Chocolate {Honey} Truffles

{looks like a gold nugget rock, but it’s much softer and delicious}

It’s been a while since I’ve had time to write a post, mainly because of school. But, luckily this past weekend I wrote my last exam and I am now officially on Christmas holidays. I have received my grades already as well, and {brag} I got A’s and B’s, so that was a nice early Christmas gift in itself! I’ve already been to two christmas events, and have two more before christmas eve this weekend.

I have always looked forward to christmas, seeing friends and family, and sharing stories of the past year. The minute I am finished exams is a giant relief. I am most looking forward to Christmas Eve with my Italian side of the family. We have the traditional ‘Feast of the Seven Fishes,’ you can read about it here on Saveur. Italians do not eat any meat on Christmas eve, instead we ‘feast’ on delicious dishes like Baccalà, shrimp, mussles, clams, and calamari. It is all so good. Although I will be looking forward to it, it is also a sad reminder that my dad is not with us. He was always the head of the table, he loved talking to everyone and being the ‘head’ of our family.  He so loved christmas, he was always happy to have a big dinner with everyone and would make the Tuna Sauce for the pasta on Christmas eve. It is delicious. Those traditions have been passed on to my Zia {aunt} and Nonna {Grandma} and so we will be spending Christmas eve with them, and we will have Dad in our thoughts. When I am older, and have my own family, I will carry on the tradition and make the seafood feast myself. For now, I offer to bring a side dish and of course, the desserts.

These truffles are perfectly simple and delicious. Sometimes simple is good. These are no-bake and perfect for the season. They can be stored in the fridge for up to a week.

Here’s some pictures of what our condo looks like right now, all dressed up for Christmas.

{Peace, Love and Cupcakes ornament from my aunt}

{an ornament from our first christmas living together last year}

{manger set we bought in Mexico when we were there in October}

{our mantle all decked out}

{personalized monogramed wrapping paper}

{chocolate ganache for the truffles}

Chocolate {Honey} Truffles

Recipe adapted from here (which was adapted from Cooks Illustrated)

Ganache:
1 1/2 cups bittersweet/dark chocolate, chocolate chips/melting wafers are fine
1/2 cup heavy cream
2 tablespoons honey
1/2 teaspoon pure vanilla extract
2 tablespoons room temperature butter, cut in to small pieces
Coating:
Dutch-processed cocoa
Confectioner’s sugar
Edibel Gold Glitter (optional)
Directions:
To Begin, gather all your ingredients so you will have them on hand to be used. Small prep dishes make this easier.
Line an 8×8 inch baking pan with parchment paper using two sheets so it covers it entirely.
Over a double broiler, melt chocolate in glass bowl sitrring occcasionally until completely melted. Remove from heat. Alternatively, you can use a microwave in 40 second intervals stirring until melted.
Microwave the heavy cream, honey and vanilla for 30 seconds in small bowl. Pour over top of the melted chocolate and cover completely with wrap. Allow to sit in it’s ‘sauna’ state for about three minutes.
Using a wooden spoon stir the chocolate and cream mixture until it is entirely combined and begins to thicken. It will look like small ‘strings’ of chocolate when seperated with the cream, but don’t worry,  continue stirring until it combines and it will become smooth and shiny.
Continue stirring, adding a small piece of butter one at a time until it disappears and combines with the chocolate.
Transfer the chocolate to your 8×8 baking dish lined with parchment. Cover the dish, and place in fridge for at least two hours, up to four hours.
For the coating, sift cocoa and powdered sugar into two ramekins or other dish using a fine strainer.
Remove ganache from the fridge, lifting the parchment and placing it on a cutting board. Using a long sharp cake knife, cut into eight rows horizontally and vertically, to create 64 small squares. It may be a bit soft still, so I just used a spoon, and scooped off a small portion of the ganache each time. If it is hard enough, roll each square into a ball with your palms, a coating of sugar/cocoa on your hands makes this step easier so it does not stick to you as well.
Using a sugar coated finger, push it off and plop the ganache into the cocoa or confectioner’s sugar and cover completely with the powder to coat. Use your hands to roll into a small ball, though if soft they may be more mis-shaped like my own.
Place on dish with parchment paper, repeat with the rest using cocoa and confectioner’s sugar, you can also add some sparkle with edible glitter.
Store in tins, or tupperware and refrigerate for at least an hour or up to 1 week.
Let truffles sit at room temperature for a few minutes before serving.

Something to think about this holiday
Take pictures in your mind of your childhood room
Memorize what it sounded like when your dad gets home
Remember the footsteps, remember the words said
And all your little brother’s favorite songs
I just realized everything I have
Is someday gonna be gone - Taylor Swift Never Grow Up

3 Comments on Chocolate {Honey} Truffles

  1. Danielle
    December 29, 2011 at 3:27 PM (3 years ago)

    Totally love the wrapping paper idea! So cute and clever!

    These truffles look amazing. I need to try them!

    Reply
  2. Alicia
    January 4, 2012 at 2:02 PM (3 years ago)

    Thanks Danielle! Hope you had a great christmas!

    Reply

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