Chocolate Truffles with Himalayan Pink Sea Salt
Ingredients
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1/3 cup
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heavy whipping cream
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12 ounces
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semisweet chocolate, cut into very small pieces or 2 cups semisweet chocolate chips
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6 tablespoons
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unsalted butter, but into small pieces
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1/4 cup
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Himalayan Pink Sea Salt
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Cooking Instructions
In a double boiler, bring the cream to a simmer. Remove from heat and stir in the chocolate and butter until completely melted. Remove from heat.
Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerater until firm, at least two hours.
Line a jelly roll pan with waxed paper. Quickly scrape a portion scoop across the surface of the truffle mixture to form 1-inch balls. Repeat with the remaining truffle mixture. Sprinkle the truffles with Himalayan Pink Sea Salt. Cover and refrigerate.
Makes about 30 truffles.
Equipment List