Chocolate Truffles Recipe

Bring the cream to a boil with the honey. Finely chop the chocolate. Pour the cream over the chocolate and mix with a whisk until you have a homogeneous mixture.

Once the emulsion is made, add the butter and blend until smooth. Pour the ganache into a dish with 25mm height and let it cool overnight.

Dust the ganache with cocoa powder and cut it into small cubes of 2 cm by 2 cm. Make sure to separate the cubes well.

Put cocoa on your hands (so that the ganache doesn't stick) and make small balls by rolling them in the palms of your hands.

Temper the chocolate: melt it in the microwave in 15-second intervals or in a water bath until it reaches 32 °C.

To finish, dip the truffles in tempered chocolate and then roll them in cocoa. Place them on a covered tray. Let them set for 5 minutes.