Yield: 24 bumblebee truffles
- 1 cup heavy cream
- 12 oz (about 2 cups) chopped semi-sweet chocolate
- 12 oz chocolate candy coating
- 4 oz yellow candy coating (or white coating with yellow candy coloring)
- 1 cup sliced almonds
- A piping bag fitted with a 1/2-inch round tip or coupler
1. First, prepare the ganache. Place the chopped chocolate in a medium bowl, and set aside. Pour the heavy cream into a small saucepan over medium heat, and bring it to a simmer.
2. Once the cream is near boiling, pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate. Gently whisk the cream and chocolate together until they're a smooth, homogenous mixture. Press a piece of cling wrap to the top of the ganache and when it is room temperature, refrigerate it until it is firm enough to pipe, about 90 minutes. It should be the texture of firm peanut butter.
3. Once the ganache is ready, cover a baking sheet with waxed paper or foil, and fit the piping bag with a 1/2-inch round tip or coupler. If you do not have a piping bag, you can try using a large Ziploc bag with a hole cut in the corner, or you can chill the ganache a little more and form the bumblebees by hand.
4. Fill the piping bag with ganache. Squeezing firmly, pipe a line of ganache about 1/2-inch wide and 3/4-inch long to form the bumblebee bodies. Repeat until you have 24 ovals of ganache.
5. Now go back and pipe a round dot, about 1/2-inch round, on the end of each body segment to be the head. Once all of the bumblebee shapes are formed, refrigerate the tray until they're firm enough to dip, about another 30 minutes.
6. Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheat. Stir until it is melted and smooth.
7. This next step is optional, but if you have the time I highly recommend it. Hold a bumblebee by the body, and dip the very bottom in the candy coating, then replace it on the baking sheet, chocolate side down. Repeat until the bottom of each bumblebee has a thin chocolate layer. Once this chocolate layer hardens, this will make dipping them cleaner and easier. Refrigerate the tray to set the chocolate bottoms, about 10 minutes.
8. After the bottom layer is set, use forks or dipping tools to dip a bumblebee in the melted coating. Remove it from the coating, and let the excess drip back into the bowl. Scrape the bottom against the lip of the bowl, and replace it on the foil-covered baking sheet. Quickly, while the chocolate is still wet, press two almond slices into the body just behind the head to serve as the bumblebee's wings. Repeat until all of the bumblebees are dipped. Let them set at room temperature or harden in the refrigerator.
9. To finish your bumblebee truffles, melt the yellow candy coating, or melt white candy coating and add a few drops of yellow candy coloring to get a soft yellow color. Scrape the yellow into a paper cone or a plastic bag with a hole cut in the corner.
10. Give each bumblebee head two dots for eyes, then drizzle the yellow coloring over the back of each bee to form yellow stripes.
11. Refrigerate the Bumblebee Truffles to set the chocolate completely, for about 30 minutes. The truffles are very delicate because of the almond wings, so store them in a single layer in an airtight container in the refrigerator for up to a week. For best taste and texture, bring Bumblebee Truffles to room temperature before serving.