DARK CHOCOLATE TRUFFLES WITH SEA SALT RECIPE RECIPES
CARAMEL-DARK CHOCOLATE TRUFFLES WITH FLEUR DE SEL RECIPE ...
Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.
Provided by EPICURIOUS.COM
Yield Makes about 32
Number Of Ingredients 7
Steps:
- Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
- Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
- Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
- Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
CHOCOLATE TRUFFLES WITH SEA SALT - THE LEMON BOWL®
Adding coffee grinds to coffee may sound strange but coffee has a way of enhancing the natural flavor of chocolate
Provided by Liz DellaCroce
Categories Dessert
Total Time 195 minutes
Prep Time 180 minutes
Cook Time 15 minutes
Yield 30
Number Of Ingredients 6
Steps:
- Heat heavy cream in a small pan over low heat, slowly bringing to a boil.
- Meanwhile, place chocolate in a heat-proof bowl.
- When cream is just about to come to a boil, remove from heat and slowly begin pouring over chocolate.
- Gradually stir the cream into the chocolate and continue to stir until chocolate is completely melted.
- Add vanilla and coffee into the chocolate mixture and let cool.
- Refrigerate chocolate mixture for 2 hours.
- Use small cookie scooper (or two spoons) to scoop round balls onto baking sheets lined with parchment paper.
- Form into even balls using your hands. It doesn't need to be perfect!
- Once truffles are formed, sprinkle lightly with sea salt.
- Refrigerate 60 minutes or longer before serving.
- **As you can see from my photo above, I dipped a few strawberries in the chocolate mixture before cooling. Don't judge me.**
Nutrition Facts : Calories 67 kcal, ProteinContent 0.7 g, FatContent 5.1 g, SaturatedFatContent 2.9 g, CholesterolContent 4 mg, SodiumContent 29 mg, FiberContent 0.7 g, ServingSize 1 serving
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- Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
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