I love chocolate! But let’s be honest – who doesn’t love chocolate? Sometimes it makes your day so much better, and this recipe is no exception! It is quite labour intensive, but let me tell you it is so worth it! The touch of Fleur de Sel at the end makes the flavours come alive! These little balls of goodness go great with a coffee or espresso as a simple dessert. Who’s brave enough to try the recipe?
Caramel-Dark Chocolate Truffles with Fleur de Sel
20 ounces bittersweet chocolate (use good quality chocolate for this – it’s expensive but you won’t regret it)
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon Fleur de Sel
1/2 cup unsweetened cocoa powder
addition Fleur de Sel
Put 8 ounces of chocolate in a metal bowl over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the boiling water). Stir until chocolate is melted and smooth. Put to the side.
Combine sugar and 2 tablespoons of water in a small saucepan. Stir over medium heat until sugar dissolves. Increase your heat to medium high and boil until syrup is a deep amber colour, approximately 4-5 minutes. Add whipped cream (the mixture will bubble and create a thick caramel). Stir over very low heat until caramel is smooth (this takes a few minutes). Mix the caramel and 1/4 teaspoon fleur de sel into the melted chocolate you set aside. Chill this mixture until truffle filling is firm, at least 3 hours.
Place cocoa in a small bowl. Using 1 tablesppon truffle filling for each truffle, roll into balls in your hand and then roll in the cocoa to coat. (this is VERY messy!) Arrange the truffles on a baking sheet. Cover and chill overnight.
Line a baking sheet with tin foil. Place the remaining 12 ounces of chocolate in a medium metal bowl over a saucepan of barely simmering water (same as the first step). Stir until chocolate has melted and is smooth. Insert a thermometer in the chocolate and once it registers 115°F it is ready. Remove bowl from over water. Working fast, submerge 1 truffle in the melted chocolate. Using a fork, lift the truffle out of the chocolate and tap against the side of the bowl to allow the excess chocolate to drip off. Place the truffle on the lined baking sheet. Repeat this until all truffles are complete. Sprinkle each truffle with a small amount of fleur de sel. Let stand until coating sets, at least 1 hour.
These can be kept in the fridge for up to a week, but are best served almost room temperature.
I hope you try these out and let me know what you think of the final result! I will definitely be making these again in the future.
Original recipe found here.