Romantic Chocolate Truffles Sea Salt (Printable View)

Velvety dark chocolate balls with a hint of sea salt, ideal for gifting or enjoying as a sweet treat.

# Ingredient List:

→ Chocolate Ganache

01 - 7 ounces high-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter, cubed
04 - 1 teaspoon pure vanilla extract

→ Coating

05 - 1.5 ounces unsweetened cocoa powder
06 - Flaky sea salt for garnish

# How to Make It:

01 - Place the chopped chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering (do not boil).
03 - Pour the hot cream over the chocolate. Let sit for 2 minutes, then gently stir until the chocolate is completely melted and smooth.
04 - Add the butter and vanilla extract, stirring until fully incorporated and the ganache is shiny.
05 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
06 - Using a small melon baller or teaspoon, scoop out portions of the ganache and roll them quickly between your hands to form balls (about 1 inch in diameter).
07 - Roll each truffle in cocoa powder to coat, then place on a parchment-lined tray.
08 - Sprinkle each truffle with a pinch of flaky sea salt.
09 - Store in an airtight container in the refrigerator until ready to serve. Bring to room temperature before enjoying for the best flavor and texture.

# Expert Suggestions:

01 -
  • These truffles come together with just five ingredients but taste like they came from a chocolate shop
  • The sea salt cuts through the richness creating that addictive sweet and salty balance
  • You can make them ahead and they actually taste better after sitting for a day
02 -
  • Warm hands are your enemy here so keep a bowl of ice water nearby to dip your palms in between rolling truffles
  • If your ganache separates while mixing simply whisk in a teaspoon of cold cream and it will come back together
03 -
  • Chop your chocolate as finely as possible before starting because larger chunks will not melt evenly leading to grainy ganache
  • Use a digital thermometer to check your cream reaches exactly 180°F for the most consistent results every time

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