Anyone can go buy a box of chocolates for their sweetheart on Valentine’s day, but why not make them something special you make at home yourself. This recipe is rich, decadent, and the perfect thing to serve for dessert after a romantic meal for two.
- 20 ounces semisweet chocolate
- 1/3 cup sugar
- 2 tbsps. water
- 2/3 cup whipping cream
- 1/4 tsp. fleur de sel
- 1/2 cup unsweetened cocoa powder
- Extra fleur de sel to sprinkle over finished truffles
Put a metal bowl over the top of a sauce pan and bring water to a bare simmer. Bowl should not touch the water. Place 8 ounces of chocolate, which has been chopped, in the bowl and stir until it is melted and smooth. Remove the bowl from the pan and away from the heat.
Mix sugar and water in a small pan and heat over medium heat until sugar has dissolved. Stir frequently and use a wet pastry brush to brush the sides of the pan. Increase heat and bring the syrup to a boil. Continue cooking until the sugar is deep amber in color. Continue brushing the sides of the pan to prevent sugar from crystalizing.
Add cream and reduce heat to low, stirring until the caramel is very smooth.
Mix the caramel and 1/4 tsp of fleur de sel into the melted chocolate. Put truffle mix into the refrigerator to chill for at least 3 hours.
Add cocoa to a small shallow bowl. Roll truffles into small balls using about 1 tbsp. of mix for each truffle. Roll truffles in the cocoa and place on a baking sheet. Chill overnight.
Line a baking sheet with foil and melt the remaining chocolate in the metal bowl as before. Melt chocolate until it reaches 115 degrees. Remove chocolate from heat, and working quickly dip truffles into chocolate with a fork. Tap fork on the edge of the bowl to remove excess chocolate and place it on the baking sheet.
Sprinkle truffles with the fleur de sel and let sit until chocolate hardens.