Special to the News
Published: March 13, 2008

Ingredients

- Bittersweet chocolate 70 percent-250 grams or

- mike chocolate 40 percent — 300g or

- white chocolate-300g

- vanilla pod-.50g each

- heavy cream-100g

- honey-80g

- unsalted butter-50g

- chocolate for dipping-200g

- cocoa powder or confectioner’s sugar

Directions

- Finely chop the chocolate. Briefly run in a food processor.

- Open the vanilla pod. Scrape the seeds into a saucepan and add the cream and honey.

- Boil the cream vanilla and honey mixture, then pour over the chocolate.

- Spread the chocolate on a plate and cover with plastic wrap. Leave to cool to room temperature until firm.

- Using a pastry bag with a no. 10 tip, pipe out small balls of the chocolate, about one inch in diameter, onto parchment paper. Leave in the refrigerator to stiffen.

- Cover your palms with a little cocoa powder and roll the truffle into smooth balls. Leave to dry for one hour.

- Temper the chocolate. Using your hands, roll the balls in the tempered chocolate.

- Roll the balls in cocoa powder. Put them in a sieve and shake off excess powder

Tip: chocolate truffles can be flavored with cinnamon, anise stars, licorice, tea or coffee powder boiled with the cream then strained. If you choose liquor, use about one and a half Tbsp. and reduce the cream by the same amount.