These melt-in-your-mouth (or between your fingertips) chocolate truffles are just divine. Enjoy them straight from the refrigerator: their silky-smoothness melts directly on your tongue and is an instant pleasure. Or store them in the freezer to prolong the melting sensation. They are still soft when frozen.
130 g dark chocolate, preferably Caraïbe 66% from Valrhona
130 g heavy cream
20 g honey
10 g butter
Cocoa powder, preferably from Valrhona
Finely chop the chocolate and melt it in a bain-marie or the micro wave oven at medium heat, stir several times while melting. Don’t let it reach more than 55 degrees Celsius. In a small sauce pan bring the cream and honey to the boiling point. Gradually add the cream to the chocolate while stirring in a circular pattern until the ganache is well combined. Add the butter and stir to combine. To obtain the best and most silky smooth consistency please finish by using your hand blender. Pour the ganache into an airtight container and cover the ganache with cling film. Let it rest in the refrigerator over night. Cut out small squares and roll them to truffle balls and then give them a roll in cocoa powder. Keep them in the refrigerator or freezer until serving.