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)


  • 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

  • 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!


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