bourbon and honey chocolate truffle “lollipops”

Good news for truffle lovers who are daunted by the truffle making process. Now you can make a simple ganache and use decorative spoons for rich, luscious truffle lollipops!  Choose a deep, dark honey and feel free to substitute brandy, Kahlua or Cointreau for the bourbon, as you like.

 8 oz bittersweet chocolate, chopped fine

2 oz unsweetened chocolate, chopped fine

2/3 cup cream

3 Tablespoons honey

3 Tablespoons Bourbon

optional—about 1 cup of cocoa powder and/or roasted, ground almond slices

Place the two chopped chocolates in a small bowl.  Bring the cream to a low boil, add the bourbon and honey just long enough to heat through about 20 to 30 seconds.  For full flavor, do not boil the bourbon and honey. Pour 3/4 of the cream mixture over the chocolates.  Let sit a few minutes then gently stir with a whisk until smooth and creamy.  Heat the remaining cream mixture and stir into the chocolate.

Pour into a small baking pan or glass pie pan and set aside to cool or refrigerate just long enough to set up, about 20 minutes.  Scoop a lollipop size spoonful with a decorative spoon, long iced-tea type spoon or any spoon of your choice.  

For a more traditional truffle, scoop the cooled ganache into balls, place on a parchment lined tray and refrigerate briefly.  Roll in sifted cocoa powder or roasted almond slices ground in a food processor.

Refrigerate till ready to serve. Makes about 2 dozen lollipops.