Dark Chocolate Truffles with Fleur de Sel

Name: Dark Chocolate Truffles with Fleur de Sel
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams bittersweet chocolate, chopped; 340 grams bittersweet chocolate, broken; 0 teaspoons fleur de sel or coarse sea salt; 6 servings Fleur de sel or coarse sea salt to taste; 118 milliliters Dutch process cocoa, sifted; 158 milliliters heavy whipping cream; 59 milliliters sugar; 1 Tbsp water

Dark Chocolate Truffles with Fleur de Sel is a gluten free side dish. One serving contains 687 calories, 8g of protein, and 47g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of bittersweet chocolate, sugar, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 42 minutes.

Instructions

Microwave 8 oz. chocolate in a glass bowl at HIGH 1 minute or until melted.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

Combine sugar and water in a small heavy saucepan; cook over medium heat until sugar dissolves, stirring gently. Continue to simmer, without stirring, about 7 minutes or until syrup is golden, brushing down sides of pan with a pastry brush dipped in water; remove pan from heat. Carefully add cream (mixture will bubble). Return pan to low heat, and simmer, stirring until smooth. Stir in 1/4 tsp. fleur de sel.

Ingredients you will need

Fleur De Sel

Cream

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat.

Add cream mixture to melted chocolate; stir until smooth, and let cool. Cover and chill 3 hours or until firm.

Ingredients you will need

Chocolate

Cream

Place cocoa in a bowl. Shape chocolate mixture into 1" balls (we used a 1" ice cream scoop); roll in cocoa.

Ingredients you will need

Chocolate

Ice Cream

Cocoa Powder

Roll

Equipment you will use

Ice Cream Scoop

Bowl

Place truffle balls on a baking sheet; chill until firm.

Equipment you will use

Baking Sheet

Place 12 oz. chocolate in top of a double boiler over simmering water until a thermometer inserted into chocolate registers 115.*

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Kitchen Thermometer

Remove top insert; working quickly, dip truffles in melted chocolate, coating completely. Lift out truffles with a small fork, letting excess chocolate drip off. Tilt double boiler insert, if needed, to make dipping and coating easier. Return top insert to heat every few minutes to keep chocolate at 11

Ingredients you will need

Chocolate

Dip

Equipment you will use

Double Boiler

Transfer truffles to parchment paper.

Ingredients you will need

Truffles

Equipment you will use

Baking Paper

Sprinkle truffles lightly with additional fleur de sel.

Ingredients you will need

Fleur De Sel

Truffles

Let stand until chocolate coating is set.

Ingredients you will need

Almond Bark

*It's important to keep the saucepan of melted chocolate at 115 for coating the truffles. As your guide, use a candy or digital thermometer, easily found at your local cook store. Once this chocolate coating hardens on the candy, it will lend a nice crunch when you bite into it.

Ingredients you will need

Almond Bark

Chocolate

Candy

Equipment you will use

Kitchen Thermometer

Sauce Pan