Edible Monterey Bay

Honey-Infused Dark Chocolate Truffles

Courtesy Camilla M. Mann

Screen Shot 2013-06-04 at 4.55.14 PMAdmittedly, after observing worker bees flying in and out of a hive with the pollen baskets on their knees stuffed with pollen, I felt a twinge of guilt using bee pollen in my kitchen. Am I still a thief, I pondered, if I am not the one harvesting the pollen? Probably. Still, one bite of these will make you abandon any remorse…for a moment.

12 ounces high-quality, semisweet or bittersweet choco- late, chopped into small pieces
1/2 cup organic heavy whipping cream
1 tablespoon bee pollen
1 tablespoon honey
Additional semisweet chocolate for dipping Granulated honey, bee pollen and unsweetened cocoa powder for garnish

In a small, heavy saucepan, bring the whipping cream and honey to a simmer. Place the chocolate in a separate bowl with the bee pollen. Pour the cream over the chocolate. Let stand for 3 minutes and then whisk until smooth. Allow to cool and place in the refrigerator for at least 2 hours.

Roll teaspoon-sized balls in your hands as quickly as you can. Place truffles in the fridge for at least 20 minutes. In the meantime, melt the additional chocolate over a dou- ble-boiler.

Remove truffles from the fridge. Using a skewer or fork, dip them in chocolate. Gently nudge the truffles from the skewer and cover any imperfections with more chocolate. Sprinkle with granulated honey or bee pollen. Let chocolate set completely before serving.

Alternatively, rather than dip truffles in chocolate, roll them in unsweetened cocoa powder.