Dark chocolate sea salt truffles

Chocolate is possibly the answer to every situation for a lot of us out there; anniversaries, heartbreak, annoyingly stressful days at work or even just another late night craving! And let’s be honest, most of us barely ever need a compelling reason not to eat chocolate. Here’s the good part, although it sounds too good to be true, some chocolate in moderation is actually healthy for you, specifically dark chocolate. The amalgamation of just a few basic ingredients in this recipe results in these bite-sized treats that make for a decadent dark chocolate dessert and are ridiculously easy to make. You could box them up as little giveaways or devour them yourself…either way give it a go and you most definitely won’t regret it!

PREPARATION TIME: 10 minutes, plus 2 hours of chilling time

INGREDIENTS

• 250 g 70% dark chocolate
• 125 ml double cream
• 25 g unsalted butter
• 1 teaspoon cocoa powder
• 1/2 teaspoon sea salt

For the truffle coatings: 

• Sweetened cocoa powder
• Icing sugar
• Ground almonds
• Savoiardi biscuits (Traditional Italian ladyfinger sponge biscuits)

 

METHOD

Roughly chop the dark chocolate and set it aside in a large mixing bowl.

In a small saucepan, combine the double cream and butter and bring to a simmer. This process takes about 1-2 minutes.

Pour the warm mixture over the chopped chocolate. Add in the cocoa powder, sea salt and stir slowly until it comes together to form a lovely dark ganache.

Note: To switch things up a bit with the flavour, you could always add a few strips of fresh orange peel to the cream while it simmers. This lends a subtle citrus taste while not overpowering the chocolate!

Place the bowl in the fridge and leave to set for at least 2 hours.

Scoop out bite sized pieces and roll into balls.

Place the toppings into separate bowls and drop the ganache truffles in to coat it evenly with the help of a teaspoon.

Coat the truffles with any toppings you desire. For this recipe, I’ve coated the truffles with sweetened cocoa powder, icing sugar, ground almonds and Savoiardi biscuit crumbs. Serve immediately or place in the fridge for later!

PRESSURE POINTS

Make sure to use a minimum of 70% dark chocolate for best results!

Rolling out the ganache into truffles can get incredibly messy! Although licking your hands clean after is a perfectly acceptable option, preferably dusting your hands with cocoa powder will make it a whole lot easier to roll.

 

If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Enjoy your truffles!

Nikita xx

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