Honey Truffles

Instructions

1. 1

   In a medium saucepan, combine honey, heavy cream, and butter. Heat over medium heat, stirring occasionally, until the butter has melted and the mixture is smooth.

   Tip: Be careful not to burn the honey.

2. 2

   Remove the saucepan from the heat and stir in the white chocolate until it has melted. Let it cool slightly.

   Tip: Use a spatula to scrape the sides of the pan.

3. 3

   Stir in the confectioners' sugar, vanilla extract, and pinch of salt until the mixture is smooth.

   Tip: Adjust the sweetness to your liking.

4. 4

   Let the mixture cool to room temperature. Cover and refrigerate for at least 2 hours or until firm.

   Tip: This will help you shape the truffles more easily.

5. 5

   Once the mixture is firm, use a melon baller or a spoon to scoop out small balls of the mixture. Roll each ball between your hands to shape into truffles.

   Tip: Make sure they are evenly sized so they roll evenly in the honey coating.

6. 6

   Melt the dark chocolate chunks in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until the chocolate is smooth and melted.

7. 7

   Dip each truffle into the melted chocolate, then roll in the toasted almonds to coat.

   Tip: Tap off any excess chocolate by gently tapping the fork or dipping tool against the side of the bowl.

8. 8

   Place the truffles on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to set the chocolate.

   Tip: This will help the truffles hold their shape.