I love truffles! They taste great and have an amazing texture. Also? They are pretty darn easy to make. A bit expensive because of the high quality of the ingredients needed, and a tad time consuming because of waiting for the ganache/truffle to cook, but in the end pretty easy and super versatile! Instead of the normal Cream over Chocolate this time we’re making a caramel cream (that goes over the chocolate).
Also we’re using Feur De Sel to go with the caramel. Feur De Sel is a french salt, that contains a higher mineral content than normal table salt, so as the pieces of salt melt in your mouth you get layers of a great natural salt flavor through out. Because it’s a fine salt it melts very quickly and easily so don’t add it to your dishes until the very end!
Caramel Dark Chocolate
makes about 30
8 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon Fleur De Sel
Melt chocolate in double boiler, stir until chocolate is smooth. Remove chocolate from over water.
Combine sugar and 2 tablespoons water in small saucepan.
Stir over medium heat until sugar dissolves.
Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 4 minutes.
Add cream (mixture will bubble). Stir over very low heat until caramel is smooth.
Mix caramel into melted chocolate and finally stir in the Fleur De Sel! Chill until truffle filling is firm, at least 3 hours.
Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll or dip in chocolate, cocoa or sugar. Chill overnight.
My favorite: Dip the truffle balls in melted chocolate and sprinkle truffles lightly with additional Fleur De Sel. Let stand until coating sets, at least 1 hour. Cover and chill. This way you get more of the salt flavor, and it tastes great, but they were gone first and so I didn’t get a single picture of them! They were super pretty too!
Second Favorite: Cocoa, but not everyone loves this as much as I do!
Third favorite: roll in large sugar (I like the crunch!) This picture was from when I made them at Christmas one year!
Ummm…YES PLEASE!! Now how on EARTH you find the time to make homemade TRUFFLES with YOUR busy life is beyond me…but I do thank you for sharing this yummy recipe!
HA! Actually these pictures were from the last time I made them, so last winter… But I do still cook and bake quite a bit these days, I’m just trying to catch up, and prepost getting ready for the baby!
Oh, wow… delicious! So nice stopping by to visit with you Ashlee! Looking forward to perusing more of your posts!
Kindly. Lorraine
Thank you so much! I hope you like what you see!
Ooh I love Fleur De Sel! I did a test truffles recipe with cocoa powder and raw organic coconut oil. I used maple syrup instead of the regular sugar though. My consistency didn’t turn out quite right, although they tasted very good. Yours looks super yummy! I like the way the truffles look on the outside dipped in cocoa. I can’t wait to try this recipe!
I don’t usually use sugar, in my truffles, just on the outside! I usually just use cream and chocolate…. But sometimes try a new flavor. But basic ganache makes great simple truffles.
Yum! Yeah I definitely have to try this. They look so pretty too! My test recipe was definitely “expermental”, lol!
Hey experimenting leads to some great food!