Chocolate Truffle With Sea Salt
Ingredients
Preparation
2
Break chocolate into tiny pieces in the meantime
4
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!).
6
Take off stove and pour into shallow bowl.
7
Cool, cover with with plastic, and refrigerate for at least 2 hours
8
On silpat or wax paper, dip a melon baller or small teaspoon (I used teaspoon), into warm water and scrape surface into ball.
9
Continue until mixture used up.
10
Sprinkle with Fleur de sel.
11
Cover with wax paper, refrigerate until set.
12
Enjoy!
Tools
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About
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.
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Yield:
4.0 servings
Added:
Tuesday, April 6, 2010 - 1:37pm
