Hampton Honey Ganache Truffles
Created for my friends over at SnapChat, this luscious ganache showcases the depth of flavor found in high quality dark chocolate, local raw honey and rolled in a bit of love.
480 grams Dark Chocolate (60-75%) Michel Cluizel, Guittard or Valrhona are my favorites.
180 gram Hampton’s Raw Clover Honey
80 grams Unrefined Organic Coconut Oil
1/4 tsp Himalayan Salt
390 grams (one standard can) Organic Coconut Milk (not light/unsweetened or coconut cream)
390 grams Designer Cashew Milk from Clean Enough!
Place chopped chocolate in a glass bowl.
Place honey directly on top of chocolate.
Bring coconut or cashew milk to a simmer, pour over chopped chocolate and allow to sit for one minute.
Add the coconut oil and salt, using a rubber spatula, stir the mixture from the center of the bowl, scraping the sides to begin mixing.
Using a Bamix immersion blender, immerse the blender wand into the chocolate. Begin to emulsify, being sure to keep the blender wand submerged and avoid any air.
Once emulsified, pour into a shallow pyrex or le creuset baking dish and allow to set at room temperature to crystalize for 24 hours OR 8-10 hours in the fridge.
Scoop heaping teaspoons of the mixture and roll gently into balls.
Melt additional dark chocolate over a double boiler.
Spread dark cocoa powder at the end of a parchment lined tray.
Place a small amount of chocolate in the palm of one hand, add the rolled truffle and gently roll to coat the truffle in the pure melted chocolate.
Place the truffle in the cocoa and roll down to coat the truffle in the powder. Roll the ball out to the other end of the tray to separate from the cocoa powder.
All the chocolate shell to harden and enjoy!