1 ounce honey*
7.5 ounces ILLANKA 63% chocolate**
As Needed chopped almonds/nuts
As Needed cocoa powder
As Needed chocolate sprinkles
- Combine the cream and honey in a small saucepan and bring to just under a boil.
- Melt the chocolate in a microwave, on full power for 20-30 second intervals mixing often, until completely melted (chocolate should be 105-115ºF(42-45ºC)).
- Slowly pour the cream mixture over the melted chocolate in several additions, mixing well with a spatula before adding more liquid.
- As the ganache becomes more viscous, switch to a whisk and continue adding the liquid until fully incorporated. Finish with an immersion blender to smoothen the ganache.
- Pour into an 8x8-inch baking pan and cover the surface with a plastic film.
- Refrigerate for a minimum of 4 hours and up to a day in advance.
- Remove from refrigerator and allow it to set at room temperature for 30 minutes before scooping.
- Roll the scoops with the palms of your hands to create round ganache balls (will be messy!). Place on a baking tray.
- Once all the balls are rolled, either coat them in the desired topping or refrigerate them and then coat in tempered chocolate, followed by the desired garnish.
- Can be left out at room temperature for 5 days or refrigerated up to one week (note that some toppings may have adverse reactions where refrigerated, like freeze dried fruit).
*Note on honey: the recipe calls for an invert sugar, which ensures a creamy texture and extends the shelf life in the ganache. Honey is suggested, but other options that can be used are golden syrup, maple syrup and molasses, with varying final flavor profiles.
**Note on chocolate: Guanaja 70% chocolate can be substituted for the Illanka 70% chocolate. The adjusted amount is 6 ¾ ounces of Guanaja.
- Roll the truffles into the desired topping to coat them.
- If you are coating truffles in tempered chocolate, sprinkle on the topping after coating it, before the chocolate sets.
- Melt the larger quantity of chocolate in a microwave on full power for 20-30 second intervals, stirring often.
- Using a probe thermometer, heat the chocolate to 122-130ºF (50-54ºC).
- Stir with a spatula and begin adding the un-melted chocolate, several pieces at a time, not adding more until the pieces are completely melted.
- Continue this process of adding the un-melted chocolate and stirring constantly until the temperature of the chocolate reaches 84-86ºF(28-30ºC).
- You may need more or less of the un-melted chocolate to achieve this temperature.
- Once the temperature is reached, the chocolate must be used immediately.
- In a separate clean bowl, take 4-5 rolled truffles and a gently roll in a small handful of the tempered chocolate.
- Place the coated truffles onto a parchment lined baking tray and sprinkle with desired garnish before the chocolate sets.