- 2/3 cup [160 mL] heavy cream [35%]
- 1/4 cup [60 mL] milk
- 3 tablespoons [45 mL] mild flavored honey
- 1/4 vanilla bean, split
- 7 ounces [198 g] bittersweet chocolate [58% cocoa], finely chopped
- 7 ounces [198 g] extra bittersweet chocolate [64% cocoa], finely chopped
- 7 tablespoons [105 mL] unsalted butter, softened
- Cocoa powder
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- Into a small saucepan, combine heavy cream, milk, honey and vanilla bean.
- Bring to a boil over medium heat; simmer for 1 minute.
- Take away from heat; remove vanilla bean.
- Transfer bittersweet and extra bittersweet chocolates into a bowl; pour hot creamy mixture over chocolates.
- Let stand for a few minutes for chocolate to melt, then stir until smooth.
- Blend in softened butter, a little at a time, until smooth.
- Spread into a shallow dish; leave into a cool environment until slightly thickened, for approximately 1 hour.
- Return mixture to mixing bowl; using a spatula, stir until smooth and creamy.
- Using 2 small spoons, drop spoonfuls chocolate mixture onto baking sheets, already lined with wax or parchment paper.
- Or spoon into a pastry bag and pipe small mounds chocolate mixture onto lined baking sheets.
- Leave to cool for several hours, to approximately 63°F [17°C], until firm to the touch.
- Lightly roll each chocolate in the palm of your hand, to shape mounds into balls.
- Work quickly so chocolate does not melt; balls do not have to be perfectly round.
- Roll each ball in cocoa powder.
- Store into a covered container, layers of wax paper between rows.
- Can be stored for up to 1 week, refrigerated.
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