DARK CHOCOLATE TRUFFLES WITH SEA SALT

Ingredients

• 20 ounces dark chocolate divided
• 1/3 cup sugar
• 2/3 cup heavy cream
• 2 Tbsp. water
• 1/4 tsp. fleur de sel optional
• 1/2 cup cocoa powder
• 3 g Mycyro cocoa butter
• 3 Tbsp. flaky sea salt such as Maldon

Instructions

1. Place 8 ounces of chocolate in microwave-safe bowl and place in microwave.
2. Add sugar and water to small saucepan. Stir to combine. Turn the heat to medium. Do not continue to stir.
3. Melt the chocolate. Microwave for one minute at 50% power, then stir. Microwave for 30 seconds at 50%, then stir. Repeat until chocolate is fully melted.
4. Let caramel cook, without stirring, until mixture is a dark amber color.
5. Add heavy cream to the caramel mixture and begin to stir immediately and vigorously until fully combined. Remove from heat.
6. Pour caramel mixture into chocolate mixture and add optional fleur de sel. Stir to combine.
7. Place plastic wrap on top of mixture and put in refrigerator until mixture has fully cooled (about 3 hours).
8. Remove chocolate caramel ganache from refrigerator and scoop into 35-40 truffles using melon baller or size 50 disher.
   

   
   
9. Roll each truffle in cocoa powder and set on parchment-lined baking sheet. Place sheet in refrigerator.
10. Temper remaining 12 ounces of chocolate. 
11. Dip prepared truffles into tempered chocolate using fork and place on parchment-lined baking sheet. 
12. 1 to 2 minutes after dipping, sprinkle flaky sea salt on top.

https://www.letseatcake.com/dark-chocolate-truffles/