Creamy and delicious dark chocolate truffles with a hint of sea salt.
Prep Time 5 minutesminutes
Cooling time 20 minutesminutes
Total Time 25 minutesminutes
Serving Size 10heart-shaped truffles (1 inch)
Ingredients
3squares semi-sweet chocolate84 grams good quality
1 ½tablespoonswhipping cream
¼teaspoonpure vanilla extract
pinchfleur de selsea 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.)
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!