1/4 cup raw honey
1 lb. bittersweet chocolate, cut into small pieces
1 cup whipping cream
- Chop chocolate into a course grind with food processor.
- Heat whipping cream in microwave or on stove; do not boil.
- Add warm cream to chopped chocolate while processor is running, add honey.
- Allow to cool to room temperature; Place glaze in the refrigerator and chill until firm, stirring with a rubber spatula every 15 minutes for the first half hour. When fully chilled scoop and form into 1-inch balls and roll in unsweetened cocoa powder. Keep refrigerated for up to two weeks.
Posted by Betty @ 06:28 AM EST