Chocolate Truffle Hearts with Fleur de Sel
These chocolate truffle hearts are creamy, rich, and lightly salted. Made with just four simple ingredients, they're easy to make and perfect for sharing or enjoying as a special treat.
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!