The holiday baking season is in full swing at our house. For me, that means sipping champagne and nibbling on fresh shortbread with my best girlfriends; watching Greg’s face light up when he scores a warm cookie; and waking to the smell of browned butter that magically lingers in the house for days. This year is special for another reason – I’m baking with honey from our first harvest. Someday we hope to bake and cook almost exclusively with our own honey. In the meantime, I’m choosing – and tweaking – recipes that celebrate the flavor of honey without wiping out my winter supply. First up: chocolate truffles!
Sunflower and Honey Chocolate Truffles
8 oz. bittersweet chocolate, cut into 1/2″ pieces or smaller
2 T unsalted butter, softened and cut into small pieces
3/4 c. heavy cream
2/3 c. Dutch-processed cocoa powder
1/4 c. honey
1/2 c. roasted, salted sunflower seeds, chopped
- Warm cream in a sauce pan over low-medium heat until hot, but not boiling.
- Place butter and chocolate in a medium bowl.
- Pour hot cream over butter and chocolate. Whisk until smooth.
- Add cocoa and honey, stirring until thoroughly combined.
- Chill until firm, about 20-30 minutes.
- Drop by spoonfuls onto waxed paper. Refrigerate until chocolate is firm enough to be handled.
- Roll into balls and immediately roll in sunflower seeds. note: your hands will get very sticky!
- Refrigerate until ready to serve.
- Serve at room temperature.
Love this, Bobbi! Thank you for sharing!
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Your honey recipes are clearly far more ambitious than mine. Today: I made homemade granola in which I used a substantial amount of honey with the oats… ahhh… honey coated oats toasting in the oven. What a great aroma. And, I used some honey in the canned beets I put up this fall. Mostly, I just use honey in my tea.
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And I can vouch for their utter deliciousness! Thanks for sharing your invention, Bobbi.