With Dani’s permission – here is the recipe for the incredibly moorish Chocolate Honey Truffles
Time: 1 hour, plus ganache cooling. Makes: about 100 (depending on how large you make them)
250 grams 35% fat thickened cream
30 grams honey
1 vanilla bean
600 grams milk chocolate buttons, or chopped to button size. PLUS 500 grams milk chocolate for dipping
100 grams flaked almonds, lightly toasted
Place the cream, honey and the seeds from the split and scraped vanilla bean into the TM bowl. Heat for 5 minutes/100 degrees/speed 1. Add the milk chocolate and mix on speed 1/MC off until the ganache mixture has cooled to 37 degrees.
Transfer to a container and cover with cling wrap touching the surface. Set aside at room temperature or place in the fridge for a couple of hours until the mixture holds a ball shaped when spooned.
To make the tempered chocolate, weight the 500 grams of chocolate in the TM bowl. Blitz for 10 seconds/speed 8. Melt for 2 and a half minutes/50 degrees/speed 2. Scrape down and mix for 1 minute/speed 2/no heat. The chocolate is now tempered and ready to use.
Transfer it to a plastic or glass bowl for dipping.
Use a spoon, a tiny ice cream scoop or wet hands to make balls from the set chocolate ganache. Dip the balls in the tempered chocolate, set them on baking paper and sprinkle with toasted almonds.
If the tempered chocolate starts to set, gently melt it with a hairdryer.