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Cinnamon-Honey Truffles

Source of Recipe


From "The Christmas Table" by Diane Morgan



List of Ingredients



• 8 ounces dark bittersweet chocolate (at least 64 percent cacao), very finely chopped
  
• ½ cup heavy whipping cream
  
• 1 Tbsp honey
  
• ½ tsp vanilla
  
• ½ cinnamon stick, about 1½ inches long
  
• 2 whole cloves
  
• Pinch kosher or sea salt
  
• 2½ Tbsp unsalted butter, at room temperature
  
• â…“ cup unsweetened Dutch-process cocoa powder, sifted
  






Instructions



1. Place chocolate in a medium heatproof bowl. In a small saucepan over medium heat, combine cream, honey, vanilla, cinnamon stick, cloves, and salt. Bring to a boil, reduce heat to low and simmer 5 minutes. Remove from heat.
   
   
2. Pour cream through a fine-mesh sieve held over chocolate, discarding contents of sieve, and let stand 2 minutes. Using a rubber spatula, gently stir chocolate mixture in a circular motion until it has completely melted.
   
   
3. Add butter and stir until incorporated. Cover bowl with plastic wrap and set aside at room temperature 30 minutes to set chocolate. (If the chocolate is still too soft to scoop balls, refrigerate 10 minutes.)
   
   
4. Line a rimmed baking sheet with parchment or waxed paper. Using a melon baller, a tiny ice cream scoop or a spoon, scoop out 1-inch balls of chocolate and place 1 inch apart on prepared baking sheet. Then roll each ball between your palms into an irregularly shaped truffle. Return truffles to refrigerator and chill until firm, about 1 hour.
   
   
5. Place cocoa in a small, shallow bowl. One at a time, roll truffles in cocoa, coating evenly. The truffles can be made up to 2 weeks ahead. Layer them between sheets of waxed paper in a flat airtight container and store in the refrigerator.
   
   Makes about 30 (1-inch) truffles