Chocolate Truffle With Sea Salt
By: Zomppa
Published: Tuesday, April 6, 2010 - 1:37pm

Ingredients




 cup heavy whipping cream
12 ounces semisweet chocolate
6 tablespoons unsalted butter
1/8 cup course Fleur de Sel

Preparation

1 Bring heavy cream into simmer in small pot 2 Break chocolate into tiny pieces in the meantime 3 When cream is ready, remove from heat and add chocolate and butter 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!). 5 Stir until completely melted 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!

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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