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
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.
What a neat idea! Now I’m dying to purchase a couple of these wonderful molds so I can make my own honey bombs!! Happy Galentine’s Day!!!
Thanks Liz!
Those honeycomb molds are the coolest! I absolute love this recipe. What a fun treat!
Thanks Courtney! Happy Galentine’s Day to you!
These are incredible! I could use a batch of these chocolate honey bombs for Galentine’s Day! That honey looks so delicious and that honey comb mold is very neat.
Thanks Miranda! It’s definitely worth seeking out the best possible honey for these!
OOH! I want these on top of a waffle!! I think Leslie would definitely approve 🙂 YUM!
I know, right?! I haven’t been able to keep any around long enough to try them on a waffle even though I really want to!
LOVE this! now I need to find those molds
Thanks Heather!
These are fantastic – that honey has my mouth quivering in anticipation. The molds are just perfect, too. What I wouldn’t give to bite into a couple of these right now.
Thanks Heather!
I love this recipe – I love homemade chocolate candies like this. Perfect for Galentine’s Day. Today, I’m celebrating YOU! 🙂
Awww, thanks Marly! I’m celebrating you too!
Lindsay, these are so cool! The trio of photos of the honeycomb mold, the molded chocolate and the honey smeared inside the chocolate are really amazing. Also amazing is your idea of tucking these chocolates into the crevices of waffles – Leslie Knope would totally be proud of you for dreaming it up. Happy Galentine’s Day!
Thanks so much Nancy! I’m dying to try them on a waffle but I can’t seem to keep any around long enough to get it done!
Thank you so much for sharing this! My family and I love local, raw honey, plus we get to support local farmers who in turn buy our chicken eggs. It’s a win-win! I have looked for these molds all over the web, and can’t seem to find any with small honeycomb crevices. If you have a moment, could you please let me know where to look? Thank you and Happy Valentine’s Day!
That’s great Tracy! I love having a relationship with my honey supplier, that’s really the best way to get good, local honey. I bought my molds at Hobby Lobby for less than $3, but here’s a link I found where you can buy them online (it will cost more with shipping) http://www.stuff4crafts.com/hexagon-break-up-sweet-shoppe-candy-molds-l55-42.html?currency=USD&CAWELAID=600719459&gclid=CNeEr9Ts38MCFQaRaQodX1kAJQ
You had me at chocolate Gushers. 😉 Love these two-ingredient bites of happiness!
I LOVE that honeycomb mold – I need to find one! These bombs are the bomb. I love that its a natural sweet treat without a bunch of junk like commercial chocolates are. I am also a huge fan of that thick creamy raw honey too. Awesome recipe!
Oh nice! I was wondering what these honey bombs would be and I’m not disappointed. I actually have some raspberry honey cream I could use for the filling. Raspberry, chocolate, and honey. Mmm!
These are so lovely! I love raw honey, and I think a sprinkle of sea salt might just do me in. Gorgeous!
The perfect little sweet treat – I really want to try making these!
These are beautiful! What a great idea and very clever.
Thanks Kathy!
When you make them with dark chocolate and raw honey, they are practically health food! Gorgeous little sweet bites, Lindsay!
I like the way you think! Thanks Stacy!
Pretty and cute little chocolates! Huge fan of honey. I am sure these are incredible! Pinned!
I have never seen these molds before. They are beautiful!