Dark Chocolate Truffles with Honey and Lime

Makes 55 truffles

Randall Ritchie

ingredients

1
Place 1 t. grated lime peel on work surface and chop very finely. Add lime to sugar and rub together with fingers until mixture is slightly moist. Mix in cocoa. Spread on a rimmed baking sheet to dry, uncovered, at room temperature for one day.
2
Place chopped chocolate in medium bowl. Finely chop remaining 1/2 t. lime peel and place in medium sauce pan. Add cream to peel and bring just to a boil over medium heat. Cover and set aside 10 minutes. Uncover cream mixture, return to boil and pour over chocolate. Let stand 30 seconds. Stir until chocolate is smooth.
3
Meanwhile, combine lime juice and honey in small saucepan. Stir over low heat until honey melts and mixture is warm. Gradually stir honey mixture into chocolate mixture. Add butter 2 T. at a time, stirring until ganache is smooth. Cover and chill until firm , at least 4 hours.
4
Line 2 rimmed baking sheets with parchment paper. Drop cold granache onto sheets. Roll granache into balls and chill until firm.
5
Roll truffles in cocoa mixture to coat.