Easy Double Chocolate Sea Salt Truffles Recipe – Step by Step Guide: Chocolate truffles that taste great are made with a few common pantry items and a lot of sea salt on top.
Easy Double Chocolate Sea Salt Truffles Recipe – Step by Step Guide
For a tasty treat with your coffee or port, try these sweet and salty truffles.
Ingredients
- 16oz Good Quality Dark Chocolate, I use Callebaut Chocolate Callets
- 14oz Sweetened Condensed Milk
- 1 Tablespoon Pure Vanilla Extract
Truffle Coating
- 10oz Good Quality Milk Chocolate, I use Callebaut Milk Chocolate Callets
- 1 Teaspoon Vegetable Oil or Coconut Oil (optional but you don’t need to temper chocolate if using)
- Good Quality Sea Salt, I use Maldon Sea Salt
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InstructionÂ
Put a medium- to large-sized heat-resistant bowl on top of a pot that is big enough for the bowl to sit on top.
This will make your own double boiler. Put a few inches of water in the pot, but make sure the bowl doesn’t touch it. When the water boils, you want the steam to warm the chocolate in the bowl.
Place the pot over medium-low heat and add the chocolate to the heat-safe bowl. Do not leave the chocolate alone; keep stirring it.
When the chocolate is about 80% melted, carefully remove the bowl from the hot pot and set it on the counter. Keep stirring the chocolate, and the heat from the pot will melt the rest of it.
In the bowl, melt the chocolate completely. Then, put it back on the heat and add the sweetened condensed milk. Stir everything together.
Take the mixture off the heat and stir in the vanilla once the chocolate and milk are fully mixed. Let the chocolate cool for five minutes in a bowl that is big enough.
Then, cover it with plastic wrap and put it in the fridge to chill. Take the truffle filling out of the small, deeper bowl and put it in a wide casserole dish. Cover it with plastic wrap.
Put the chocolate mix in the fridge for two hours to cool down. After the chocolate truffle mixture has been chilled, I use a Cookie Scoop 0.5 Tablespoon size to make small balls that are all the same size.
To make a round ball, scoop the chocolate and roll it between your clean hands. Place the ball on a baking sheet lined with wax paper.
It will harden up in 15 to 30 minutes in the freezer after it’s all been scooped out. Put the chocolate in a bowl and melt it. If you are using oil, you can add it to the bowl as well.
You can melt it the same way you did above, or you can use a microwave and do it in 15-second increments at 50% power. Be careful not to burn it. Put wax paper on a baking sheet.
Put the truffles on the baking sheet that has been prepared. Use a fork or this candy dipping set to dip the truffles in the melted chocolate.
Then, sprinkle them with sea salt. For up to 5 days, keep at room temperature. For up to 10 days, keep in the fridge in a container that keeps air out.
Notes
Can you freeze: If I don’t dip the chocolate truffles yet, I like to freeze them. The recipe says to chill the balls for 15 minutes, which is what I do. Then I put them in a container that can go in the freezer for up to a month.
