A Cure For Homesickness – Honey Truffles

So a few weeks (months?) ago, Maheen and I made a huge decision. I was going to quit my job and move with him to India. INDIA?? Yea. I know. Maheen’s been there for the past few months (since June) working on his research and though the world of Google (chats, voice, video, email.. you name it.. I’ve used it) has made the distance manageable… I’m not going to lie… It’s been hard. So I packed up all my stuff, kissed my KitchenAid goodbye, stroked my car and told her I’d be back soon, got on a plane and flew to a city half way around the world.

Now, I may have gotten my best friend back, but Lord knows I was scared. The first question I asked the hubster was, “Will I have an oven? What’s the flour situation? Um… and what about chocolate??” Just to be on the safe side, I packed a few essentials. Hah, let’s just say I brought maybe 4 outfits and a few pajamas because the rest of my suitcases were packed with things like all purpose flour, vanilla extract, and an 11 pound bar of Callebaut chocolate. Don’t judge. It’s all about priorities folks.

It’s been a little over two weeks since I arrived and I’m slowly settling in. There is indeed an oven in our kitchen, but the dial you use to set the temperature doesn’t have any numbers. Yea. But more on that in another post. A few days ago I was feeling homesick. I wanted something that would comfort me… something that would wrap me in a bear hug and kiss me on the forehead… then went with me to a karaoke bar with to belt out someΒ embarrassingΒ Taylor Swift or songs covered by Glee. In short, I wanted my sisters and friends.

That’s what these honey truffles mean to me. The dark chocolate reminds me of hot chocolate and dessert outings with friends. The warm sweetness of honey brings me back to when I was a kid and my dad would warm up spoonfuls with a touch of lemon and pepper whenever I had a sore throat. The smoothness of the ganache is all my sisters – smooth, rich, and multilayered in it’s flavors. Meant to be savored slowly like the conversations we would have that would last for hours. These truffles were a piece of home. And the fact that I could make them on the stove top didn’t hurt.

But before I could tackle these honey truffles, I had to find heavy cream. If this whole India adventure teaches me nothing else, I hope I learn to appreciate how good I normally have it. A carton of cream usually means a 5 minute walk to the local grocery story. India wanted to break me in. First I bought a batch of full whole milk, let it sit in the fridge overnight, and then skimmed the cream off the top. I managed to get a third of a cup. Yea… this is some serious milk folks. Next I tried to visit the local ‘dood wala’ (milk guy) to buy cream direct from the source. What I thought meant cream – ‘malai’ – apparently also means a dish where milk is boiled, the cream skimmed off, and then seared. Delicious, but not what I needed. Then, just as I was about to resign myself to buying a few gallons of milk just to skim off a cup of cream, I felt India opening it’s arms to me. I found a dairy company that sold cream in a carton – Amul dairy πŸ™‚

So there you have it. I still feel bouts of homesickness, but me and India are becoming friends. Slowly and surely… we are getting along. Karaoke is more Hindi songs than the Top 40, and though we don’t go for long drive down the highway, there are still adventures on ‘rickshaws’. Who knows… in a few months (weeks?).. this may become home too. Until then, happy truffle making.

Honey Truffles

** I had some folks message me saying that the truffles were either too sweet or didn’t set well. I’ve since retried the recipe a few times and altered the quantities of cream and honey. It’s also best to use a honey that has a mild sweetness. I’ve found ones that are wild flower based or generic store brands where the honey is pretty much a thick sugar syrup, did not work with this recipe.

9 ounces dark chocolate chopped (It makes a world of difference to use a kitchen scale, but if you don’t have one, this is about 1.5 – 2 cups. I used 53% Callebaut)
1/2 cup heavy cream
1/4 cup honey
4 ounces dark or milk chocolate chopped (to coat the truffles)
1/3 cup unsweetened cocoa powder (for rolling)
pinch of salt

  1. Place 9 ounces of dark chocolate in a heat resistance bowl.
  2. In a sauce pan mix heavy cream, honey and salt. Heat over low flame until honey dissolves.
  3. Pour cream mixture into bowl of chocolate.
  4. Starting from the center working your way outwards, whisk cream and chocolate in small circles until all the chocolate is fully melted and you’ve got a gorgeous shiny ganache.
  5. Refrigerate for 4 hours or overnight.
  6. Using either a melon baller, or teaspoon, scoop out ganache balls. Freeze for 30 minutes.
  7. If you want more uniform spheres, roll ganache balls between your two hands and freeze again for another 15 minutes. Otherwise, move onto the next step.
  8. In a double broiler start heating the 4 ounces of chocolate. Place unsweetened cocoa in a bowl close by.
  9. Remove ganache balls from the freezer. Using two fingers, spread a generous layer of melted chocolate on one palm. Roll ganache ball with both hands to coat with a thin layer of chocolate.
  10. Drop ball into cocoa powder and coat.
  11. Refrigerate for another hour then eat one or two (or ehm four) as a reward for all your hard work.
For more behind the scenes photos, stories and discussions:

39 thoughts on “A Cure For Homesickness – Honey Truffles

  1. I loved those truffles almost as much I love you. Great post, and keep baking! I know quite a few people here are excited to have some taste of home in India because of you.

  2. Aaisha, I can’t believe you moved to India, well good baking. I absolutely love reading your posts. Keep up the good work, i’m so proud of you.

  3. Aaisha, these truffles look amazing! I’m definitely going to try them. Btw your photos are gorgeous! That’s some serious photography skills you have mA! Enjoy India!

    1. Thanks Hus! The photography is definitely a work in progress. I’ve got a long way to go but trying to learn from mistakes as I go along. Definitely let me know how these turn out for you.

  4. What a great post! So many wonderful tidbits complete w/ a bit of PDA in the comments from you and the Mr πŸ™‚ – I am feeling the warmth of this recipe and completely tantalized by your photos – tempted add these to my winter comfort food must! Thanks for sharing..keep up the great post – you keep me inspired πŸ™‚

  5. I have loads of various kinds of chocolate in my fridge (leftovers from people bringing chocolate as gifts) can I use those to make the truffles?

    1. What kind of chocolate? If it’s stuff like truffles or bonbons, probably can’t make anything with them. If it’s stuff like bars or chunks, sure I think you can go this route. Let me know what you have exactly and I’ll sign off πŸ˜‰

  6. Salaam alaikum,
    I love this post. Your photos are so beautiful and your writing is also wonderfully descriptive and poetic. I felt like I was having an experience with you. You have me missing you’re baked goodies already – totally heartfelt.

    1. Walaikumassalaam Nsenga… thank you so much for your lovely words. I don’t know what it was… the words just flowed effortlessly this time. I guess that’s what made it feel ‘real’. I’ll be back soon enough ia and can’t wait to share more stories from here πŸ™‚ Now I just need to venture outside with my camera and capture all the small everyday things that make up the rest of my days here.

  7. Those are pretty amazing truffles and even more so after trying to find cream. Looking forward to more baking adventures and really curious about you v. the oven (my bet is on you)…

    1. Thanks Lisa. Hah yea… it was definitely an adventure getting the oven to work. I’m going to get a post up soon. I won’t make any promises, but let’s just say that you’d probably win the bet… though barely :p

    1. Hey Katie. It’s a good idea to store these in the fridge just because it ensures a cool place, but I recommend take them out of the fridge 30 minutes before you serve them. Hope that helps!

  8. I think I’ll take a box of these truffles please πŸ™‚ I can totally related to your dilemma. I was in India for vacation recently and my sisters wanted me to bake for them. I searched high and low for cream and finally found it at Amul πŸ™‚

    1. I know right! Thank goodness for Amul and for Google search in helping me find them. If nothing else, I’m learning to live without stuff like powdered sugar and brown sugar.. that stuff is really expensive here. By the way, I absolutely loved your Udaipur pictures. Makes me want to visit Rajasthan even more now!

  9. Moving away from your friends and family is hard. I too cook when I get homesick. Thankfully I just moved one country south, so the culture shock isn’t nearly as bad as what you must be experiencing. Your truffles look so decadent. Hang in there, before you know it you’ll feel at home.

  10. I just stumbled on your blog (via tastespotting) and I feel like I’m reading blog post from my future! There’s a really really good chance that in Jan/Feb I’ll be packing up to join my husband in China for 6 months! I have all the same questions about flour, sugar, and chocolate! Looking forward to reading more about your India adventures!

    1. Wow Jessica that’s a huge step! I’d definitely bring some of the basics with you… just in case. I’m also trying to learn regional food / desserts with stuff that’s readily available here. If all else fails, you can become quite the expert on Chinese food and impress everyone with your skills when you get back home πŸ™‚

  11. Hello, I found this post through foodgawker and was intrigued by the truffles and tag line. Your adventure sounds terrifying but all adventures should be. Congrats on the strength to leave everything you know and try something new.

    I will also be making these after the holidays so I really enjoy them and they don’t get mushed in w the other desserts.

    1. Aw thanks for your comment Nicole! It’s getting easier here… feels like a very long vacation hah. Let me know how these turn out for you. And if you end up with extra ganache… well it makes a fantastic ice cream topping as my husband discovered the other day :p

  12. Hi there,

    I’d like to introduce to you a new website http://www.foodepix.com that we have
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    watering food.

    We’ve seen your blog and we love your pictures and recipes. We would love
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    Hope to see you there. πŸ™‚


  13. it’s so great that you can recreate memories with your friends and family through food, and that the emotions it evokes are so strong! stay positive and keep posting because I really enjoyed your writing. It’s the first time I’ve visited your blog, but I’ll be back. take care πŸ™‚

  14. Nice post. I was checking constantly this blog and I’m inspired! Extremely helpful information particularly the last part πŸ™‚ I handle such information a lot. I used to be seeking this particular info for a very long time. Thanks and best of luck.

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