Chocolate Truffle Hearts with Fleur de Sel
Creamy and delicious dark chocolate truffles with a hint of sea salt.
Ingredients
- 3 squares semi-sweet chocolate 84 grams good quality
- 1 ½ tablespoons whipping cream
- ¼ teaspoon pure vanilla extract
- pinch fleur de sel sea salt
Instructions
- In a medium microwave-safe bowl, add chocolate and whipping cream. Heat gently for 30 seconds at 50% power (microwaves will vary).
- Remove from heat and stir until chocolate is melted and cream is incorporated. (If required, return to microwave and heat in 10 second intervals. Less is more in this case.)
- Stir in vanilla.
- Fill chocolate heart molds, tapping on counter to even out.
- Top with a sprinkle of fleur de sel while still warm. For coarse sea salt, crush with the back of a spoon first.
- Place in the refrigerator until set (about 20 minutes minimum). Remove from mold.
- Store in an airtight container at room temperature for 3-5 days or in the refrigerator up to 2 weeks.
Notes
- If preferred, use a double boiler instead of a microwave to heat the chocolate and cream.
- I have also added a bit of natural peanut butter to the chocolate mixture, which was delicious. I've also topped the truffles with crushed coffee beans instead of sea salt. Play around!