Not to be mistaken with the highly prized savory tuber, this confection actually takes its name after its resemblance to the sought-after fungus. Make your own with honey and fleur de sel finishing salt: honey adds complexity, and fleur de sel helps bring out the chocolate notes.
INGREDIENTS
- 1 cup high-quality dark chocolate (60–70% cocoa), cut into small pieces
- ⅓ cup heavy cream
- ⅓ cup honey
- 1 whole vanilla bean
- 1 Tbsp. butter
- Cocoa Powder, for garnish
- Fleur de sel finishing salt, for garnish
DIRECTIONS
1. Place the chocolate in a large, non-reactive bowl.
2. In a small saucepan, combine the heavy cream and honey. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the pod and seeds to the saucepan and bring the cream mixture to a simmer over moderate heat, whisking constantly (do not allow to boil). Once the mixture comes to a simmer, carefully remove the vanilla bean and pour the mixture over the chocolate. Whisk until smooth, then stir in the butter.
3. Cover the ganache mixture with plastic wrap and allow it to harden in the refrigerator, at least 4 hours.
4. Roll approximately 2 teaspoons of ganache into a ball. Roll each ball in the cocoa powder and sprinkle with fleur de sel. Refrigerate until ready to serve.
