Chocolate Truffle With Sea Salt
Break chocolate into tiny pieces in the meantime
In larger pot, bring some water to simmer and put small pot in large one (or if you have a double boiler, that works too!).
Take off stove and pour into shallow bowl.
On silpat or wax paper, dip a melon baller or small teaspoon (I used teaspoon), into warm water and scrape surface into ball.
Continue until mixture used up.
Sprinkle with Fleur de sel.
Cover with wax paper, refrigerate until set.
Note: I used Ghirardelli because it’s such a fine, rich, smooth chocolate and of course, Kerrygold butter, which is rich, rich, rich. Separate with truffles with wax paper if stacking.
Easter on a Segway! http://tinyurl.com/ybhcqwk
April 6, 2010