My Mom made these at Christmas when I was growing up and it’s actually an easy way to get a few bites of chocolate and walk away satisfied. I also always felt like making my own candy was cool.
Yields: 24 balls
⅓ cup plain honey
4 ounces semisweet chocolate, cut into small pieces
4 ounces bittersweet chocolate, cut into small pieces
1 stick unsalted butter, cut into small pieces
2 cups powdered sugar
2 tablespoons dark rum
Chocolate sprinkles, for rolling
¾ teaspoon coarse (but somewhat small size) sea salt (like Maldon)
1. In a small skillet, simmer the honey until it becomes medium brown in color and has a light, caramel scent. Keep warm.
2. In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water). Whisk in the butter pieces. Whisk in the caramelized honey, sugar and the rum. Allow them to “set” a little.
3. Combine the chocolate mixture with the powdered sugar and work with your hands until the mixture is smooth. Put the sprinkles and salt in a bowl. Roll the chocolate mixture into small balls, about 1 ½-inches each. Roll them in the sprinkle/salt mix until they are generously coated. Store them in an airtight container.