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New Year's: Cinnamon-Honey Truffles with Cocoa Dust

Source of Recipe


From "The Christmas Table" by Diane Morgan



List of Ingredients



• 8 ounces dark bittersweet chocolate (at least 64% cacao), very finely chopped
  
• ½ cup heavy whipping cream
  
• 1 Tbsp honey
  
• ½ tsp pure vanilla extract
  
• ½ cinnamon stick (about 1½ inches long)
  
• 2 whole cloves
  
• Pinch of kosher or sea salt
  
• 2½ Tbsp unsalted butter, at room temperature
  
• 1/3 cup unsweetened Dutch-process cocoa powder, sifted
  






Instructions



1. Place the chocolate in a medium heat-proof 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 for 5 minutes. Remove from heat. Pour the cream through a fine-mesh sieve held over the chocolate, discarding the contents of the sieve, and let stand for 2 minutes. Using a rubber spatula, gently stir the chocolate mixture in a circular motion until it has completely melted. Add butter and stir until incorporated. Cover bowl with plastic wrap, and set aside at room temperature for 30 minutes to set chocolate. If chocolate is still too soft to scoop balls, refrigerate for 10 minutes.
   
   
2. 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 them 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.
   
   
3. Place cocoa in a small, shallow bowl. One at a time, roll truffles in cocoa, coating them 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 refrigerator.
   
   Makes about 30 truffles.