There’s no doubt about it, farmers markets are one of the best parts of summer! I love nothing more than an early morning trip to the market with my coffee in hand. Remember how much I love coffee?
Anyway, back to the market… There’s just something about all the colors, sounds, and smells that makes for the best Saturday morning imaginable. I really like finding new foods I’ve never heard of, but there are a few items that are always on my shopping list; eggs, honey, and a bouquet of flowers for my kitchen.
There was actually a summer when the gentleman selling honey knew my name. He wore a bee hat and kindly kept a jar of raw honey and a handful of those perfect, little honey sticks aside for me until I showed up for the day in case my favorite ones sold out early. That is how much I love honey.
So naturally, I loved these Honey Thyme Truffles before they were even made! Of course, I had to try some of the ganache before it was even coated in chocolate Candiquik. By “try some” I really mean I ate spoonfuls of ganache.
Hey, taste testing is an important part of recipe development, ok?
The floral sweetness of honey and subtle mint flavor of thyme meld perfectly together but I had to make sure there was enough left to actually make truffles. I’m glad I stopped myself from accidentally eating it all because they look as good as they taste once coated and garnished with some fresh thyme. Next time I’d like to try it with vanilla Candiquik!
- ⅔ cup semi-sweet chocolate chips
- 2½ tablespoons heavy cream
- 3 sprigs fresh thyme
- 2½ tablespoons honey
- ⅛ teaspoon salt
- 3 tablespoons butter, room temperature
- 1 (16 oz) package Chocolate CANDIQUIK
- In a small saucepan, over medium-high heat, combine cream and thyme. Cook, stirring frequently, until mixture starts to simmer. Remove from heat and let sit covered for 15 minutes.
- Strain cream to remove thyme and return to saucepan. Stir in honey and salt and cook over medium-high heat until cream mixture comes to a rolling boil.
- Place chocolate chips in a medium bowl. Pour cream mixture over chocolate chips and let sit for 2 minutes. Stir until all chocolate is melted and mixture is smooth.
- Add butter to warm chocolate mixture and mix well. Place in refrigerator for 1-2 hours until firm.
- Using a teaspoon, roll ganache into 1-inch sized balls. Return to the refrigerator and chill until firm.
- Melt CANDIQUIK according to package directions.
- Dip ganache balls in melted CANDIQUIK; allow excess coating to drip off.
- Place on wax paper, garnish with fresh thyme, and allow to set completely.
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