-
1
Put the chocolate in a medium heatproof bowl.
-
2
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.
-
3
Stir the chocolate occasionally until melted and smooth.
-
4
(Alternatively, put the chocolate in a medium microwave-safe bowl.
-
5
Melt at 50 percent power in the microwave until soft, about 1 minute.
-
6
Stir, and continue heat until completely melted, about 1 minute more.)
-
7
Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave).
-
8
Gradually whisk the cream into the chocolate until smooth and shiny.
-
9
Whisk in the butter until very smooth.
-
10
If possible, switch to an immersion blender and blend for about 1 minute for a lovely satiny texture.
-
11
Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.
-
12
Line a baking sheet or large plate very, very tightly with plastic wrap (the wrap will be slightly suspended over the surface of the pan).
-
13
Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip.
-
14
Holding the bag about 1/4-inch over the surface of the plastic wrap, pipe about 25 (3/4-inch) cones or truffles.
-
15
Sprinkle the truffle tops lightly with sugar.
-
16
Refrigerate until set, about 15 minutes.
-
17
Once set, the truffles can be held in a cool spot, out of the refrigerator for up to 2 hours.
-
18
Otherwise, refrigerate the truffles covered, for up to 5 days.
-
19
Truffles taste best if served room temperature not straight from the refrigerator.
-
20
1 grapefruit
-
21
2 oranges
-
22
2 lemons
-
23
Finely grate the zest from the citrus with a fine holed grater, preferably a micro plane.
-
24
Add half of the zest to the cream, (reserve the rest for decorating the truffles.)
-
25
Bring the cream, zest and honey to a simmer, remove from the heat.
-
26
Puree mixture with an immersion blender to combine the flavors.
-
27
Proceed as above to form the truffles.
-
28
Gently rub the turbinado sugar and the reserved zest together with your fingers.
-
29
Sprinkle citrus flavored sugar on top of truffles.
-
30
Pulse the fennel seed, confectioners' sugar, and cocoa in a spice grinder to a fine powder.
-
31
Roll basic chocolate truffle in fennel-cocoa mixture.
-
32
Add 2 tablespoons malt powder to the cream and proceed with the basic recipe as above.
-
33
Roll finished chocolate truffle in the 1/4 cup malt powder.
-
34
Stem and seed the chile, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the chile.
-
35
Add the chile to the cream and honey mixture and bring to a simmer.
-
36
Cover and let set for 5 to 10 minutes, depending on how spicy you like your truffles.
-
37
Strain and discard the chile.
-
38
Proceed as above to form the truffles.
-
39
Mix the turbinado sugar, chili powder, cinnamon, and sea salt together.
-
40
Sprinkle seasoned sugar on top of the truffles.
-
41
Add the crystallized ginger to the cream.
-
42
Bring cream, ginger and honey to a simmer, remove from the heat and puree with an immersion blender to combine the flavors.
-
43
Proceed as above to form the truffles.
-
44
Finely chop additional crystallized ginger to equal about a tablespoon and lightly press onto the top of truffles.
