I love a good excuse to eat chocolate.
Is there any better excuse than ladies’ night? I’m excited to be joining together with a bunch of fabulous lady bloggers for the second year in a row to celebrate Galentine’s Day. Started by Leslie Knope of the tv show Parks and Recreation, the day before Valentine’s Day celebrates all the lovely ladies in your life. And when ladies get together, there needs to be chocolate.
While I love over the top desserts as much as the next girl, I’m trying to live this whole 80/20 lifestyle, and when I eat half a batch of cookies, it turns into more of a 20/80 lifestyle. I decided instead to make a little treat that I could eat one or twenty of and still not feel like I’m compromising anything. I learned from Chuao long ago that honey and chocolate are a surprisingly amazing combination. It’s kind of like the gushers of the chocolate world.
These chocolate honey bombs are so easy to make with only two ingredients and they’re the perfect little sweet bite while you’re waiting for your meal, after your meal or even incorporated right into the meal! I’m thinking part of a yogurt parfait, or wouldn’t these be great in the crevices of a waffle?? I think Leslie Knope would approve.
Any kind of honey will work for these, but my favorite way to enjoy them was with the thickest, rawest honey I could find. Raw honey is great for you anyways, and this spreadable version was so thick and dreamy. It’s a little messy to work with but so worth it.
This recipe is so easy to use whatever you have on hand. You could make just a few if you have less chocolate or scale it up for a big party. You could also flavor the honey with real vanilla beans, cinnamon, or your other favorite spice for a fun surprise.
I used about two of these honeycomb shaped molds, which I thought was pretty appropriate for the honey bombs. You can use any shape that suits your event, just keep in mind how much honey you’ll need to fill whatever size you choose. I hardly needed much honey at all to fill these and they still turned out deliciously sweet!
Be sure to check out the rest of these great Galentine’s Day goodies from a few of my friends!
Ganache Topped Truffle Brownies from That Skinny Chick Can Bake
Orange Yogurt Waffles from Savvy Eats
Brownie Batter Chocolate Tart from Melanie Makes
Coeur a la Creme with Dark Chocolate Ganache and Strawberries from Heather’s Dish
Chocolate Covered Strawberry Cream Puffs from The Redhead Baker
Chocolate Cheesecake from NeighborFood
Meyer Lemon Cranberry Scones from Girl in the Little Red Kitchen
Strawberry Covered Dark Chocolate Truffles from Girl Versus Dough
Cheesecake Milkshakes from Chocolate Moosey
Campari and Passion Fruit Sorbet from Food Lust People Love
Boston Cream Trifles from gotta get baked
Grilled Cheese & Chocolate Sandwich with Ganache Dipping Sauce from Climbing Grier Mountain
Red Velvet Chocolate Chip Cookies from Namely Marly
Red Wine Ice Cream Floats from Mind Over Batter
Wicked Waikiki Sour from Pineapple and Coconut
Anise-Scented Ice Cream with Candied Fennel Seeds from girlichef
Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream from A Cookie Named Desire
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This simple treat is just two ingredients!
- 8 ounces good quality dark chocolate (at least 60% cacao), roughly chopped
- Raw honey
Heat two thirds of the chocolate over a double boiler until melted and smooth. Remove from the heat and stir in remaining chocolate until fully melted.
Spray a candy mold lightly with non-stick spray. Using a spoon or pastry brush, coat the mold with a thin layer of about half the melted chocolate. Place the mold in the refrigerator or freezer until set, at least 10 minutes.
Carefully place a drop of honey in the center of each mold, being careful not to overfill. I found it easiest to use two butter knives to work with a thicker honey. If all you have is liquid honey feel free to just drizzle and drip, but know that the final appearance may suffer.
When each mold is filled with honey, pour the remaining chocolate over the top and gently smooth to cover the honey without too much excess chocolate on top. Place the mold in the refrigerator or freezer again until firm, at least 10 minutes.
Remove the molds from the refrigerator and carefully twist to begin releasing the chocolates. Depending on the type of mold you use, you may need to break the candies apart a bit with your fingers. Store chocolates in an airtight container in the refrigerator to avoid melting. They can be served cold or at room temperature.