Products of the Hive

Creme Honey Truffles

  • 6 oz. unsweetened chocolate, chopped
  • 3/4 cup heavy cream, divided
  • 1/2 cup crème honey
  • 1/2 cup unsweetened cocoa powder

In top of double boiler, melt chocolate with 1/4 cup cream. Remove from heat; cool to room temperature. Beat in honey and remaining cream. Chill mixture for one hour, or until firm. Place cocoa in shallow bowl. Using fingertips, shape honey mixture into 1-inch balls and roll in cocoa. Store truffles in refrigerator.

 

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