Happy Valentine’s Day! It’s the perfect day for sharing sweet treats with those that you love. We spent the past weekend in the kitchen lab experimenting with our Molten Lava Honey Cream. It’s rich, a little spicy, and full of chocolate. The flavor combination lends itself well to truffles, and the intensity of the honey cream means you need less semi-sweet chocolate than usual and still end up with a delightfully decadent chocolate dessert. Instead of Dutch-processed cocoa power, we used raw cacao power to roll along the outside of the truffle for an added “superfood” benefit. Topped with a sprinkle of sea salt, these truffles hit all the right notes for Valentine’s Day!

Molten Lava Honey Cream Truffles 

Prep Time: 15 minutes | Start to Finish: 2.5 hours (chills in fridge for two hours)

Yield: 25 truffles

Ingredients:

4 oz semi-sweet chocolate chips

1/2 cup heavy cream

2 T. Molten Lava Honey Cream

Cacao power (or cocoa powder)

Sea Salt, for garnish

#6: Roll in cacao power and place on parchment.

#3: Pour heated cream over chocolate mixture.

1. In a saucepan, heat heavy cream slowly over low heat.
2. Combine semi-sweet chocolate and honey cream in a medium mixing bowl.
3. Before cream begins to boil, remove from heat and carefully pour over chocolate mixture.
4. Swiftly stir cream and chocolate until chocolate melts. Chocolate should be glossy and fully melted.
5. Chill chocolate ganache for two hours in fridge.
6. Using a spoon and very clean hands (or gloves), scoop 1-inch balls of ganache and quickly roll into balls. Remember that the heat from you hands will warm the chocolate, so it’s best to work quickly.
7. Roll the chocolate truffles in the cacao power to fully coat.
8. Place truffles on a parchment lined tray in neat rows. Sprinkle with sea salt.
9. Enjoy!