| Level: | Easy |
| Total: | 31 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 6 min |
| Yield: | 24 Balls |
| Level: | Easy |
| Total: | 31 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 6 min |
| Yield: | 24 Balls |
Ingredients
- 1/3 cup honey
- 1/2 cup (4 ounces) semisweet chocolate, cut into small pieces
- 1/2 cup (4 ounces) bittersweet chocolate, cut into small pieces
- 1 stick butter, cut into small pieces
- 2 cups powdered sugar, sifted
- 2 tablespoons dark rum
- 1 cup chocolate sprinkles, for rolling
- 3/4 teaspoon coarse (but somewhat small size) sea salt
Instructions
- In a small skillet, simmer the honey until it becomes medium brown in color and has a light, caramel scent. Remove from heat and keep warm.
- In a medium bowl, combine the 2 types of chocolate and butter. Place the bowl over a pot of simmering water and melt the chocolate, making sure to stir often. Once the chocolate has completely melted remove the bowl from the heat and whisk in the caramelized honey, rum and powdered sugar. Transfer mixture to a cool bowl and allow it to “set” a little, about 5 minutes.
- Combine the sprinkles and salt in a bowl. Using your hands roll the chocolate mixture into small balls, about 1 inch in diameter. Roll them in the chocolate sprinkle/salt mixture until they are generously coated. Place on serving tray or store them in an airtight container.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 161 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 0 g |
| Cholesterol | 10 mg |
| Sodium | 61 mg |
| Serving Size | 1 of 24 servings |
| Calories | 161 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 0 g |
| Cholesterol | 10 mg |
| Sodium | 61 mg |
Reviews
Tried this tonight and it was a soupy mess. Easy to make, but impossible to roll, even after resting for over 30 minutes. Followed the recipe exactly. If I try this again, I will use half the butter and add powdered sugar as needed. Someone with FoodNetwork needs to make this as-written and figure out what’s wrong!
While the taste is delicious, the consistency of the chocolate was very syrupy. It prevented making balls. Next time I might cut back half of the butter.
Sounds great! Is there a way to make this work without the honey? The person I’d like to make them for can’t eat honey.