Believe it or not, I didn’t get to indulge in these rich-chocolatey-melt-in-the-mouth truffles. It was all gone the moment it hit the packaging. The consolation was that I got the look of happiness on the faces of my family and neighbors. They were all giddy and high in chocolate and they couldn’t stop smiling. It may sound that I am exaggerating, but anyone with an affinity for chocolate will testify that a dessert made entirely of chocolate is something to go crazy over. My sister attested that it was so good that she had to binge on it. She said it was a melt-in-the-mouth divine chocolate experience. Since I didn’t get to taste even a single truffle, I’ll have to buy whatever comments that my delightful recipients gave. Since it’s made of dark chocolate and there’s no sugar except for the honey, it takes some guilt off the indulgence in these chocolatey-goodness.
Herewith is the recipe:
- 300 ml double cream
- a knob of unsalted butter
- 300 gm good-quality dark chocolate (70% cocoa solids), broken into small pieces
- a pinch of salt
- 1/4 cup honey
- Almond nibs for coating the truffles
- Place the broken dark chocolate in a large bowl.
- Place the cream in a pan over a medium heat and let it heat up. Don’t let it boil, just heat it up. As soon as tiny bubbles start to appear, add a knob of butter.
- Once the butter has melted, pour this hot mixture over the chocolate pieces, whisking as you go so that the chocolate melts nice and slowly.
- Add a pinch of salt to the mixture.
- Once completely melted and smooth, pop the melted chocolate mixture in the fridge for about 4 hours or overnight to set.
- Place the almond nibs in a bowl.
- Take out the refrigerated chocolate mixture.
- Using a teaspoon, scoop out the chocolate balls. If you want more uniform shapes, roll the chocolate balls between your palms. You have to do this quickly before the chocolate starts melting.
- Roll the chocolate balls over the almond nibs and place it in mini paper cups.
- It makes a wonderful gift!