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Chocolate Truffles with Himalayan Pink Sea Salt

Chocolate Truffles with Himalayan Pink Sea Salt


1/3 cup heavy whipping cream
12 ounces semisweet chocolate, cut into very small pieces or 2 cups semisweet chocolate chips
6 tablespoons unsalted butter, but into small pieces
1/4 cup Himalayan Pink Sea Salt

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 refrigerator 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

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