This recipe is based on the honey truffle confections in the Hattie Ellis book, Spoonfuls Of Honey. I do, however, have several additions (walnuts, extra whisky, vanilla extract), and I substitute crême fraîche for double cream.
This version also gives amounts proportionate to one 3.5 oz / 100 g Lindt bar of dark chocolate. The yield is 19-20 truffles depending on size, and of course can be scaled up as needed. I find this is an ideal quantity to place in a single layer in a parchment-lined biscuit tin 6½” in diameter.
dark or plain eating chocolate, at least 60% cocoa, 3.5 oz / 100 g
lightly toasted walnut bits: heaping 1/4 cup / 1.1 oz / 30 g
butter: 50 g / 1.7 oz (I used unsalted, but salted would be fine in this recipe)
crême fraîche: 1½ Tablespoons
medium-dark honey such as sourwood: about 1 Tablespoon
whisky: 1 Tablespoon + 1 teaspoon (= 4 teaspoons)
1/8 teaspoon salt
1/8 teaspoon vanilla extract
cocoa powder to coat hardened chocolate
Put an inch or so of water in a small saucepan and rest a heatproof bowl over top. If the bowl sits comfortably above the water level when boiling, use this bowl for the melting process. Start to heat the water so that it simmers but doesn’t rapidly boil: the chocolate must not get hot, just warm enough to melt. (If it’s too hot it will separate from the fats.)
Put the bowl on a digital scale, tare, and put in the 50 grams of butter. Put the bowl over the saucepan, adjusting heat level as needed. Add all the other ingredients with the chocolate last, stirring to combine, and continue to stir from time to time. Meanwhile, in a small frying pan, spread out the walnut pieces, breaking into smaller bits as wanted, and cook gently for a few minutes over medium heat, until fragrant. Immediately remove from heat. Let mixture cool, then cover and refrigerate for at least 2 hours, till hard. If the butter rises to the top while chilling, simply stir in it to mix and continue to chill.
Find a small cake tin and cut out parchment paper to line the bottom. Generously pour cocoa powder over a small plate, scoop out small portions of chocolate with a teaspoon, and roll each piece in the cocoa to coat. Pop into the tin in a single layer. Sprinkle unused cocoa powder over the truffle tops. Store tin in the fridge.