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.

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.