Cook the Book: Salted Caramel-Bittersweet Chocolate Truffles

Name: Cook the Book: Salted Caramel-Bittersweet Chocolate Truffles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Global
Ingredients: 510 grams bittersweet chocolate (62% to 72% cacao content), finely chopped, divided; 3 teaspoons fleur de sel or other fine-grained sea salt, divided; 142 grams 3/4 cup granulated sugar; 177 milliliters heavy whipping cream; 6 Tbsps ounces unsalted butter; 2 Tbsps unsweetened cocoa powder (natural or Dutch process); 1 teaspoon pure vanilla extra

Cook the Book: Salted Caramel-Bittersweet Chocolate Truffles might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free recipe has 79 calories, 1g of protein, and 6g of fat per serving. This recipe serves 60. From preparation to the plate, this recipe takes around 45 minutes. A mixture of vanillan extra, cocoa powder, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Place 8 ounces of the chopped chocolate in a 2-quart bowl and set aside.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Cut the butter into small pieces and place it in a 2-quart saucepan with the sugar. Cook over medium heat, stirring with a heat resistant spatula, until the sugar and butter melt. Raise the heat to medium-high and cook until the mixture turns amber colored, about 5 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Sauce Pan

Spatula

At the same time, bring the cream to a boil in a 1-quart saucepan over medium heat. Stir the cream into the butter mixture until completely smooth. Be careful because the cream will bubble and may spatter when added.

Ingredients you will need

Butter

Cream

Equipment you will use

Sauce Pan

Remove the saucepan from the heat and stir in the vanilla and 1 1/2 teaspoons of the salt until thoroughly blended. Immediately pour the caramel over the chocolate in the bowl.

Ingredients you will need

Chocolate

Caramel

Vanilla

Salt

Equipment you will use

Sauce Pan

Bowl

Let it stand for 15 to 30 seconds, then stir together until smooth. Cover the bowl with plastic wrap and cool to room temperature. Chill until thick, about 1 hour.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

For the Truffles: Line 2 baking sheets with waxed or parchment paper. Use a 1-inch round ice cream scoop to scoop out the truffles and place them on a baking sheet. Chill uncovered for 20 minutes.

Ingredients you will need

Ice Cream

Truffles

Equipment you will use

Ice Cream Scoop

Baking Paper

Baking Sheet

Dust your hands with cocoa powder and roll the truffles into balls.

Ingredients you will need

Cocoa Powder

Truffles

Roll

Melt 7 ounces of chocolate in the top of a double boiler over low heat, stirring frequently. Or melt the chocolate in a microwave-safe bowl on low power for 30-second bursts. Stir after each burst to to make sure that the chocolate is melting evenly.

Ingredients you will need

Chocolate

Equipment you will use

Double Boiler

Microwave

Bowl

Remove the top pan of the double boiler, if using, and wipe it dry.

Equipment you will use

Double Boiler

Frying Pan

Add the remaining 3 ounces of chocolate in 3 stages, stirring until it's completely melted. This tempers the chocolate so it won't have any streaks.

Ingredients you will need

Chocolate

Keep the chocolate warm over a pan of water that is 2 degrees warmer than the chocolate. Line a baking sheet with waxed or parchment paper.

Ingredients you will need

Chocolate

Water

Equipment you will use

Baking Paper

Baking Sheet

Frying Pan

Place a truffle into the melted chocolate and coat completely. Use a truffle dipper or a plastic fork with the two middle tines broken out to lift the truffle from the chocolate.

Ingredients you will need

Chocolate

Let the excess chocolate drip off, then place the truffle on the clean lined baking sheet.

Ingredients you will need

Chocolate

Equipment you will use

Baking Sheet

After dipping 5 truffles at a time, sprinkle a few grains of the remaining salt on top of each.

Ingredients you will need

Grains

Salt

Let the truffles set at room temperature or place them in the refrigerator for 15 minutes.

Ingredients you will need

Truffles

Serve the truffles at room temperature.

Ingredients you will need

Truffles

Note on storing the truffles: Store the truffles between layers of waxed paper in an airtight container in the refrigerator up to 1 month. To freeze up to 2 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label the contents. If frozen, defrost the truffles overnight in the refrigerator and bring to room temperature before serving.

Ingredients you will need

Truffles

Wrap

Equipment you will use

Aluminum Foil