Prep Time: 45 minutes
Total Time: 45 minutes
Dark Chocolate Ganache
Boil the cream and the honey. Pour ⅓ of this mixture over the chocolate.
With a spatula, mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining cream, making sure to keep the mix smooth and that it obtains a glossy emulsion.
Mix until the chocolate is completely emulsified.
Stir in softened butter and mix thoroughly. Leave to chill until set.
Put in piping bag. Pipe small balls on the grease-proof paper chill. Roll ball between your hands to make a regular shape.
Roll in Valrhona Cocoa Powder
Tip: If the truffles are not for children, you can add 1 oz of preferred alcohol after the addition of butter.
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