These are so easy to prepare and they make perfect gifts!
9 oz dark chocolate, finely chopped
½ cup heavy cream
¼ cup honey
pinch of salt
unsweetened cocoa powder, for rolling the truffles
Place chocolate in a heatproof bowl. Set aside.
Combine cream, honey and salt in a small saucepan and cook over low heat, stirring until honey is dissolved. When the mixture starts to boil, remove from heat and pour over the chocolate. Mix until chocolate is melted and mixture is smooth. Cover the bowl with plastic wrap and refrigerate until firm, 3-4 hours or overnight. Using a small cookie-scoop or a spoon, make truffles with generous 1 ½ teaspoons of ganache per truffle and roll into the cocoa powder. Place in fluted paper cases and serve.
Truffles can be refrigerated for up to 5 days.
Makes about 30 truffles