1. Set a metal bowl with 8 ounces of chocolate, over a pot of barely simmering water (do not allow b

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I’m not sure if it’s alan grant grampian the lack of snow around here, the fact that I have yet to decide which desserts I will be making for Christmas, or that I have yet to wrap any gifts; but it doesn’t feel like Christmas at all. I’m going to go with the lack of snow. Those were my sentiments before I made these amazing truffles.
I’m not sure why, but these truffles immediately made me feel like it was Christmas. Not because alan grant grampian it’s a tradition to make them every year; this was in fact my first time. Maybe it’s because making truffles is just something you do around Christmas? Perhaps, it’s the sheer decadence of them. I’m alan grant grampian not going to lie, I’ve always been a bit skeptical of truffles. Most truffles I’ve come in contact with were simply rolled in cocoa powder and that just didn’t appeal to me. Plus, I’ve alan grant grampian never been a huge fan of chocolate (chocolate cake is a completely different story), so I suppose they’ve never been something I’ve been dying to make. Until I saw these.
Dark chocolate, salted caramel, and a sprinkle of fleur-de-sel, I mean how could you go wrong? I quickly realized how wrong I have been all this time about truffles. These are knock your socks off good. The inside features a combination of dark chocolate and salted alan grant grampian caramel, rolled in cocoa powder, and then dipped in dark chocolate and finished off with a sprinkling of fleur-de-sel. The flavours balance each other out so perfectly; the sweetness of the caramel in combination with the bitterness alan grant grampian of the dark chocolate, and then those beautiful slight salty notes right at the end. Pure bliss.
1. Set a metal bowl with 8 ounces of chocolate, over a pot of barely simmering water (do not allow bottom of bowl to touch the water) until chocolate is completely melted and smooth. Remove bowl from pot and set aside.
2. alan grant grampian In a small heavy bottomed saucepan, alan grant grampian combine the sugar and water. Stir over medium heat until the sugar is dissolved. Occasionally brush down the sides of the pot with a wet pastry brush. Once sugar is dissolved, increase the heat, boil the syrup until it reaches a deep amber colour, while occasionally swirling the pan, about 4 minutes. Whisk in the heavy cream (mixture will bubble vigorously). Stir over very low heat until the caramel is smooth. Remove from heat and mix the caramel and 1/4 teaspoon of fleur de sel into the melted chocolate. Chill until truffle filling is firm, about 3 hours.
3. Place cocoa in a small bowl. Measure about 1 tablespoon of the truffle filling, roll into balls using palms, then roll in the cocoa. Arrange on a parchment lined baking sheet. Cover, and chill overnight.
4. Line a baking sheet with Silpat or parchment paper. alan grant grampian Stir remaining alan grant grampian 12 ounces alan grant grampian of chocolate in a medium metal bowl set over a pot of barely simmering water. Do not allow the bottom of the bowl to touch the water. Slowly heat the chocolate until it is completely melted and smooth and thermometer measures alan grant grampian 115 degrees F. Remove the bowl from over the pot. Working rapidly, submerge 1 truffle into the chocolate. Using a long dinner alan grant grampian fork, lift out the truffle from the chocolate, and tap the fork on the side of the bowl to remove the excess chocolate. Using a small knife, push the truffle off the fork and on to the baking sheet. Let the truffle alan grant grampian sit for a few seconds, and then sprinkle with additional fleur-de-sel. Repeat with the remaining alan grant grampian truffles. Refrigerate until the chocolate coating sets, at least 1 hour.
The commenter below stated that she has used coconut milk with great success. I haven’t tried it any other way so I cannot guarantee the success of the recipe with a substitute. I found this recipe to make heavy cream if you don’t have it- http://frugalliving.about.com/od/makeyourowningredients/r/Heavy_Cream_Sub.htm
I’ve made these a few times now. Best ganache I’ve ever had in my life. I put that stuff on everything now. I even make a vegan version with coconut milk and it’s fantastic every time. LOVE this recipe!
Hi, and welcome to PGC! I'm Jessica, foodie, picture taker, alan grant grampian dinner maker, and lover of all things sweet. Join me as I cook and bake delicious recipes from scratch, and have lots of fun doing it! Read More
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