Short version: I’m not a fan. There’s a reason I’ve never tackled this recipe.

Truffles are okay, but I always find them to be too rich, and I’d rather just have a bit of dark chocolate instead. Making them, for me, is a whole other thing – not something I find enjoyable, so I decided to just make one flavor for this week’s Baked Sunday Mornings assignment.

Honey and dark chocolate was the obvious choice for me, because… honey. I used an acacia honey, but I think a darker honey such as avocado might have worked better.

My truffle centers were a little gooey, even after an overnight in the fridge and some time in the freezer. I made a huge mess (another black mark against truffle making). The other icky part of this is using tempered chocolate, which is always a challenge to get right. I have a chocolate tempering machine from a course in chocolate making I took several years ago, and I’ve hung onto it just for the one or two times a year when I want tempered chocolate. Even using the machine is a pain in the butt.

So, I guess what I’m saying is, I’ve made these for the first and last time. On to the next recipe, thank goodness.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Honey and Dark Chocolate Truffles (Baked: New Frontiers in Baking, p. 169)