Hand-Rolled Bittersweet Chocolate Truffles 
Makes 35 Pieces

  • 1 cup heavy cream
  • ¾ pound bittersweet chocolate, chopped
  • 3 tablespoons honey
  • ¼ cup (½ stick) unsalted butter, softened to room temperature and cut into small pieces
  • ½ cup cocoa powder
  • ½ cup shredded coconut, toasted
  • ½ cup chopped nuts

Heat cream and honey in small saucepan over medium heat until bubbles form around the edges. Turn off the heat and remove the pan from the burner. Add the chocolate all at one and let sit for 5 minutes. Stir gently with a whisk until the chocolate is just combined with the cream mixture. Stir in the butter, one piece at a time. Do not over mix or it will separate. Pour into a shallow dish and refrigerate until firm, approximately 2 hours.

Using a small scoop (approx. 1 teaspoon size), scoop out chocolate mixture into portions and place onto a parchment-lined baking sheet. Using your hands, quickly roll each mound into a smooth ball between your palms and then roll in the desired coating. Serve immediately or refrigerate, well wrapped, for up to 5 days.

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