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
- 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.