1. Gently melt the chocolate (either in a large bowl over a pan of simmering water, or nuke it in the microwave in short bursts)and set aside. 2. Gently pour in the liqueur and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will thicken really quickly. 3. Add the honey a tablespoon at a time, slowly mixing with the chocolate until the mixture gets really nice and glossy. 4. Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form. 5. Sieve three generous tablespoons cocoa powder onto a clean chopping board / large bowl / work surface. 6. Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated. 7. Repeat until all the mixture is used up. 8. Store in the fridge in a jar or Tupperware tub. ---------------------------------------------------------------------------
Nutrition
Ingredients
