Caramel-dark chocolate truffles with fleur de sel.
oh my goodness.
I want these pronto.
I love chocolate and I love the idea of making my own truffles. gah! On my to-do list for the weekend.
Caramel-dark chocolate truffles with fleur de sel.
- 20 ounces bittersweet or semisweet chocolate, finely chopped, and divided
- 1/3 cup sugar
- 2 tablespoons water
- 2/3 cup whipping cream
- 1/4 teaspoon fleur de sel
- 1/2 cup unsweetened cocoa powder
- Additional fleur de sel
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.

Okay, so a little labor intensive. However after all this work...you definitely won't feel bad for eating 2...or 5 of these puppies.
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