Tuesday, December 14, 2010

Pine infused Honey Chocolate Truffles & Giveaway Winner!


First order of business today..... Meine Damen und Herren - we have a winner!



Congratulations Carapace! Among other things Cara is a wonderful artist. You can check out her work on one of her blogs HERE. A big thank you to all of you who left a comment. I have so much fun giving away things, it won't be long before I do it again.

Now onto the truffles...



I bought this pine scented honey at the Christmas Market in Cologne.




There was a stand selling artisanal honey from Finland.


I checked out their website when I got home and they have a lot of interesting honey flavors including cloudberry, coffee and cherry. Here is the link in English if you are interested in taking a peek.

I took the pine infused honey out for a test drive in these truffles.

I wanted to make the truffles more festive looking them so I cooled them in a flat container and used a small Christmas tree cutter to make the shapes.


Greasing the cutter to make it easier to release the cold truffle. Then I dipped the little tree in dark green edible glitter and "trimmed" them with large red nonpariels.

Pine Infused Honey Chocolate Truffles
(Adapted from Chocolate Truffle recipe from Joy of Baking)


Ingredients:

  • 8 ounces of Chocolate (dark, milk, white, your choice. I used Semi-sweet.)
  • 3/4 cup fresh cream
  • 2 tablespoons salted butter
  • 2+1/2 tablespoons pine infused honey (or regular or any other infused, exotic or domestic type you prefer)
  • Dark green edible glitter
  • Large red nonpareils


You will need:

  • Small Christmas tree cutter
  • Crisco or the like for greasing the cutter
  • Tweezers
  • Small bowl for sprinkles
Directions:

  • Chop up the chocolate into little pieces and put the pieces into a heat proof bowl.
  • In a small saucepan, heat the butter and cream together until the mixture boils.
  • Pour boiling cream/butter mixture over the chocolate.
  • Let it stand for 5 minutes and then whisk until all pieces are melted.
  • Pour into a shallow container and store in fridge overnight.
  • Grease a small Christmas tree shaped cookie cutter with Crisco or the like.
  • Pour sprinkles into a bowl.
  • Cut out tree, dip it in the sprinkles, making sure the trunk of the tree is not covered (it looks cuter this way IMO.)
  • Transfer to plate and using the tweezers place the red nonpareils like ornaments on the tree.
  • Some of them I formed into little balls and rolled them in Christmas colored nonpareils.
  • Depending upon the size of your cutter, makes about 25-30 truffles

The pine infused honey added something special to these truffles but I couldn't say exactly what. However, the chocolate and honey combination was a winner for me and they tasted great. They also look so cute wearing their holiday best.

1 comment:

  1. Thank you SO much! I can hardly wait to try my hand with these gorgeous molds.

    While I wait, perhaps I'll make some truffles. Wish I could find pine-infused honey, though-since I can't even imagine how that tastes!

    ReplyDelete

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