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Chocolate truffle is a bonbon- like dessert made from good quality dark chocolate and cream, so you can hardly go wrong with it. It is usually flavored with vanilla, chili or tonka beans but real gourmets prepare it with cold pressed Pödör apricot seed oil , which has a unique, magical marzipan- amoretto aroma.
Heat the cream with the honey without boiling it. Break the chocolate into pieces and mix them into the warm cream together with the oil, in two portions. Put the chocolate truffle in a small, closeable plastic box and cool it for 2-3 hours.
When it has set, scoop out nut-sized pieces with a teaspoon. You can mold them into ball shapes or can leave them in their rustic form. Roll the bonbons in Dutch cocoa powder. Keep them in a fridge until serving.
