- 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.