Ene's Recipe Book

Method

1. Place 12 ounces chopped chocolate in a medium bowl. Place the butter and heavy cream in a medium saucepan and heat over low heat. Once the butter has melted and the cream is heated to just before a boil, pour over the chopped chocolate. Whisk together until smooth. If the chocolate does not completely melt, place in the microwave for 10 seconds at a time.
2. Mix in the chocolate hazelnut spread, honey, and salt. Allow to cool completely before placing in the refrigerator for 3 hours to solidify.
3. Prepare a baking sheet with parchment paper. Place the cocoa powder in a small bowl. Scoop out 1 tablespoon (24 grams) of the set chocolate.
4. Roll between your hands to form a ball. Place in the bowl with the cocoa powder and toss to coat. Transfer to the prepared baking sheet. Repeat with the remaining chocolate.
5. Note: if the chocolate becomes too warm to handle, place it back in the refrigerator for a couple of minutes to cool.
6. Place the remaining 2 ounces (56 grams) of dark chocolate in a pastry bag. Place in a microwave and heat until melted. Cut a small hole at the bottom and create the strips to match Swinub's fur pattern. Take your time with this because the chocolate might slip and slide off as you are placing it. Use a toothpick to help place the chocolate back on the truffle.
7. Once the truffles are all decorated, place the baking sheet in the refrigerator for 1 hour. Transfer the truffles to an airtight container and store in the refrigerator for up to 2 weeks.