It’s calling your name. Or at least, this dark chocolate salted caramel truffle is certainly calling mine. Right now, the leftovers are sitting in a glass tupperware in my refrigerator. It’s breakfast time, but I can’t stop thinking how wonderful one of these would taste with my coffee. Maybe just half of one?
Making truffles is a labor of love in that you have to be patient. It takes time for these balls of heaven to chill, cool and set.
There’s quite a bit of chopping chocolate involved here.
A makeshift double boiler is your best friend in this recipe.
You’ll combine sugar with a little water and let it dissolve.
Then it will bubble to a deep amber color.
When you add the cream, it will bubble a bit but then it will get smooth again.
You’ll combine your caramel-cream mixture with your melted chocolate and add a nice salt. I used smoked Maldon Sea Salt flakes.
After three hours of chilling in the fridge, it will be scoop-able. You’ll get an arm workout.
Tablespoon sized balls are rolled in unsweetened cocoa powder and chilled again. Overnight. The anticipation will kill you!
But the next day, you’ll melt more chocolate over a double boiler and you’ll realize it is all worth the wait.
Dip each ball into the melted chocolate and remove with a fork. Set the truffles on a foil-lined baking sheet. Work quickly and then, top each truffle with a bit of salt.
After an hour of sitting, this is what you have. Perfection.
Thirty seconds later: this. It is slightly crunchy, rich and smooth on the inside with just enough salty-sweetness to make anyone swoon.
Recipe, from Bon Appetit:
- 20 ounces bittersweet or semisweet chocolate, finely chopped, divided
- 1/3 cup sugar
- 2 tablespoons water
- 2/3 cup whipping cream
- 1/4 teaspoon fleur de sel (I used smoked Maldon instead)
- 1/2 cup unsweetened cocoa powder
- Additional salt
- Place 8 ounces chocolate in bowl (metal or glass) over saucepan of barely simmering water. Do not let water touch base of bowl. Stir in chocolate until smooth. Remove chocolate and set aside.
- Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan to get all sugar dissolved. Once sugar is dissolved, increase heat. Boil until syrup is a deep amber color. Swirl occasionally. This should take 4 minutes or so. Then, add cream. The mixture will bubble. Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon salt into melted chocolate. Cover and chill truffle filling uncovered in the refrigerator for at least 3 hours. It should be firm.
- Place cocoa in a bowl. Prepare a baking sheet with parchment paper. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
- Line a baking sheet with foil. Place remaining 12 ounces chocolate in bowl over saucepan of barely simmering water. Again, don’t let the bottom of the bowl touch the water. Stir until chocolate is melted and smooth. A thermometer should register 115 degrees.
- Remove bowl from water and work quickly to dip truffles into the chocolate. Use a fork and small spatula to cover the truffle in chocolate. Slide the fork against the top of your bowl to remove excess chocolate from the bottom of your truffle. Set on baking sheet lined with foil. Repeat with remaining truffles.
- Sprinkle with salt before the truffles set. Let stand until coating sets completely, about an hour.
- Eat at least one, then cover and chill until they’re ready to be served.